Seared Asian beef fillet with crunchy pomelo salad

Name: Seared Asian beef fillet with crunchy pomelo salad
Cook time: 40 min
Yield: Serves 6
Ingredients: 800g British beef fillet; Olive oil for brushing; For the dressing; Finely grated zest and juice 2-3 limes; 1 tsp fish sauce; 1 tbsp rice wine; 2 tsp toasted sesame oil; Pinch brown sugar; 2 fat garlic cloves, crushed; For the salad; Large handful beansprouts; 200g sugar snap peas, halved lengthways; 150g radishes, roughly chopped; ½ cucumber, deseeded and sliced; 1 pomelo, segmented and chopped, juice reserved (see Know-how); 1-2 red chillies, chopped; 4 tbsp roasted peanuts, chopped; 1½ tbsp sesame seeds; Fresh coriander, mint and Thai basil to serve; Useful but not essential…; Digital probe thermometer

Easy
June 2019

Easy
June 2019

Serves 6
Hands-on time 40 min

This is a really simple salad that pairs seared beef fillet with crunchy veggies, citrusy pomelo and a zingy Asian-style dressing.

Check out more of our beef salad recipes including this refreshing Vietnamese version.

Nutrition: per serving

Calories: 320kcals
Fat: 16.7g (5.2g saturated)
Protein: 34.2g
Carbohydrates: 6.7g (5.3g sugars)
Fibre: 2.6g
Salt: 0.6g

Nutrition: per serving

Calories: 320kcals
Fat: 16.7g (5.2g saturated)
Protein: 34.2g
Carbohydrates: 6.7g (5.3g sugars)
Fibre: 2.6g
Salt: 0.6g

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Ingredients

800g British beef fillet
Olive oil for brushing

For the dressing

Finely grated zest and juice 2-3 limes
1 tsp fish sauce
1 tbsp rice wine
2 tsp toasted sesame oil
Pinch brown sugar
2 fat garlic cloves, crushed

For the salad

Large handful beansprouts
200g sugar snap peas, halved lengthways
150g radishes, roughly chopped
½ cucumber, deseeded and sliced
1 pomelo, segmented and chopped, juice reserved (see Know-how)
1-2 red chillies, chopped
4 tbsp roasted peanuts, chopped
1½ tbsp sesame seeds
Fresh coriander, mint and Thai basil to serve

Useful but not essential…

Digital probe thermometer

800g British beef fillet
Olive oil for brushing

For the dressing

Finely grated zest and juice 2-3 limes
1 tsp fish sauce
1 tbsp rice wine
2 tsp toasted sesame oil
Pinch brown sugar
2 fat garlic cloves, crushed

For the salad

Large handful beansprouts
200g sugar snap peas, halved lengthways
150g radishes, roughly chopped
½ cucumber, deseeded and sliced
1 pomelo, segmented and chopped, juice reserved (see Know-how)
1-2 red chillies, chopped
4 tbsp roasted peanuts, chopped
1½ tbsp sesame seeds
Fresh coriander, mint and Thai basil to serve

Useful but not essential…

Digital probe thermometer

Method

Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients in a small bowl.
Brush the beef with oil and season well. Heat a large ovenproof frying pan over a high heat, then sear the beef all over for 2-3 minutes to brown.
Brush the beef with the dressing, then roast for about 15 minutes for rare (or 45-50°C on a digital thermometer) or 20-25 minutes for medium or medium to well done (55-60°C), basting with cooking juices and a little dressing every 10 minutes or so. Rest the beef in the pan for 15 minutes while you make the salad.
Soak the beansprouts in cold water for 10 minutes, then drain. Toss the sprouts with the remaining salad ingredients, the reserved pomelo juice and the rest of the dressing in a large bowl, then transfer to a platter. Slice the beef, drizzle with any resting juices and serve with the salad.

Method

Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients in a small bowl.
Brush the beef with oil and season well. Heat a large ovenproof frying pan over a high heat, then sear the beef all over for 2-3 minutes to brown.
Brush the beef with the dressing, then roast for about 15 minutes for rare (or 45-50°C on a digital thermometer) or 20-25 minutes for medium or medium to well done (55-60°C), basting with cooking juices and a little dressing every 10 minutes or so. Rest the beef in the pan for 15 minutes while you make the salad.
Soak the beansprouts in cold water for 10 minutes, then drain. Toss the sprouts with the remaining salad ingredients, the reserved pomelo juice and the rest of the dressing in a large bowl, then transfer to a platter. Slice the beef, drizzle with any resting juices and serve with the salad.

delicious. tips

Pomelos are large citrus fruit with a green skin. If you can’t find any use pink grapefruit and add a little more sugar to the dressing.
Aussie riesling or juicy New Zealand pinot noir.

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