Seared Beef salad with Cashel Blue Cheese Dressing
- 350g/12oz beef fillet, trimmed and in one piece
- 1 tbsp olive oil
- 1 tsp cracked black peppercorns
- mixed salad leaves, to serve
- 1 tablespoon snipped fresh chives, to garnish
- fresh chervil leaves, to garnish
- For the celery
- 3 celery sticks, cut diagonally into 1cm/½in slices
- 3 tbsp olive oil
- ¼ tsp salt
- ½ tsp cracked black peppercorns
For the cashel blue dressing
- 50g/2oz Cashel Blue cheese, crumbled
For the vinaigrette dressing
- Makes about 250ml/9fl oz (use only 150ml/5fl oz)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 2 tsp Dijon mustard
- 2-4 tbsp white wine vinegar
- 225ml/8fl oz light olive oil
- Make sure that the beef fillet is trimmed and free of sinew and fat.
- Cut in half lengthways so that you have two longish, flat pieces.
- Season these with the olive oil, salt and peppercorns.
- Heat a cast-iron frying saucepan over a very a high heat until very hot.
- Add the beef and cook for 2 minutes on each side for rare, and about 5 minutes on each side for medium to well done.
- When cooked, transfer the beef to a plate, and allow to cool.
- To cook the celery, place in a small saucepan with the other ingredients and 150ml/¼ pint) of water.
- Cover tightly and simmer for 4 minutes.
- Remove the saucepan from the heat and allow the celery to cook in the liquid.
- To make the Cashel Blue dressing, simply whisk the crumbled cheese with the vinaigrette dressing in a small bowl.
- To make the Vinaigrette, dissolve the salt, pepper and mustard in the vinegar in a bowl.
- Whisk in the oil, slowly at first to allow it to be incorporated. Check and adjust the seasoning to taste. (Alternatively, this dressing can be easily made in a food processor. Simply place all the ingredients in together and blend.) Remember to keep all vinaigrettes in the fridge if they are not being used immediately, otherwise they can develop a rancid taste.
- To serve, slice the beef thinly and arrange on four plates, with a little celery.
- Place the salad leaves in the centre of each and spoon on a little dressing.
- Garnish with the chives and chervil leaves.