Beef doesn't have to be a winter food. This trendy way of serving it is summery and styish.
For the sunshine salad combine all the ingredients together and toss in the vinegar and olive oil – arrange on a plate. For the hollandaise put the egg yolks, lemon and vinegar in a food processor and blitz.
Take the butter straight off the heat and pour in – add the seasonings and blitz for 30 seconds until foamy. Smear the beef fillet with the olive oil and seal on a hot griddle pan until charred and done to your liking. Serve straight from the pan with the salad and hollandaise.
Nutritional analysis per serving (2 servings)
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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