Seared beef salad with pears

"I’ve made some alterations to the familiar pear, blue cheese and walnut salad and added slices of beef fillet. This upgrade turns it into a fantastic supper in its own right" - Yotam Ottolenghi.

Serves: 4


500g beef fillet
1 tbsp sunflower oil
¼ tsp salt
¼ tsp ground white pepper
50g rocket
140g red chicory, chopped into 2cm pieces
2 pears, cored and cut into thin wedges
½ red onion, thinly sliced
50g walnuts, lightly crushed in a pestle and mortar
¼ tsp pink peppercorns, lightly crushed in a pestle and mortar

50g roquefort cheese
150g crème fraîche
2 tsp lemon juice
1 tbsp olive oil, plus extra for drizzling
¼ tsp salt


1. Preheat the oven to 200˚C, gas mark 6. Put the beef in a bowl and pour over the oil. Sprinkle over the salt and white pepper and rub into the meat. Heat a frying pan over a medium-high heat. Sear the beef for 2 minutes on each side, then transfer to the oven for 6–10 minutes for medium rare (the timing will depend on the thickness of the meat). Remove from the oven, cover with foil and allow to rest for 10 minutes.

2. For the dressing, put the ingredients in a bowl along with 3 tbsp water
and a pinch of white pepper. Whisk to incorporate but don’t over-mix or it may split. Cover and chill until ready to serve.

3. In a large bowl mix the rocket, chicory, pears and onion. Divide onto 4 plates. Thinly slice the beef and arrange on the salad. Stir the dressing and drizzle over, followed by a little olive oil. Garnish with the walnuts and peppercorns.