Time: 40 minutes. Serves: 4


  • 400g piece of fillet of beef

  • 1 bunch Tuscan cabbage (also called cavelo nero)

  • ¼ of a red cabbage

  • 2 oranges, segmented and juice reserved

  • ½ a bunch parsley, roughly chopped

  • Dressing

  • 2 tsp. Dijon mustard

  • 1 tsp. horseradish

  • 1 tbs. white wine vinegar

  • ¼ cup extra virgin olive oil

  • Salt and pepper


  • 1.

    Pre heat the oven to 190C.

  • 2.

    Place pan on a high heat and add oil. Season the beef on all sides with salt and pepper. Sear the beef until golden brown. Cook in the oven and cook for 15-18 minutes (for medium-rare). Remove from the oven and cover loosely with foil. Rest for 8 minutes.

  • 3.

    In the meantime, for the vinaigrette: mix together the mustard, horseradish, vinegar, 1 tbs. of the reserved orange juice, extra virgin olive oil and salt and pepper.

  • 4.

    Roughly shred the Tuscan cabbage. Add a little olive oil to a pan and sauté for a minute. Season the cabbage with salt and pepper. Remove from the heat and cool slightly.

  • 5.

    Finely shave the red cabbage and add to a large bowl with the orange segments, Tuscan cabbage and parsley. Finely slice the roast beef and drape on top of salad. Dress the salad with the vinaigrette and lightly toss when brought to the table.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 306kj
  • Fat Total 28g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 234mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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