Beef doesn't have to be a winter food. This trendy way of serving it is summery and styish.


  • For the sunshine salad

  • 1 small baking potato, cut into small dice and fried until crisp in 1 tbsp olive oil

  • 2 shallots, chopped fine

  • 5 yellow cherry tomatoes, cut into small chunks

  • 5 cherry plum tomatoes

  • Juice of half lime

  • 1 small fennel, sliced fine on a mandalin

  • 1 tsp poppy seeds

  • 1 small cucumber, shaped into lozenges

  • 2 radish, sliced wafer thin

  • 1 tsp sugar

  • 1 tsp myrtle berries (optional)

  • 1 bunch watercress

  • 2 tbsp sherry vinegar

  • 6 tbsp extra virgin olive oil

  • For the pepper hollandaise

  • 3 egg yolks

  • 1 tbsp lemon juice

  • 1 tbsp white wine vinegar

  • 115g butter – bubbling hot

  • 1 tbsp cracked black pepper

  • Pinch salt

  • For the beef

  • 2 x 180g fillets of beef

  • Splash olive oil


  • 1.

    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.

  • 2.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 1475kj
  • Fat Total 125g
  • Saturated Fat 50g
  • Protein 46g
  • Carbohydrate 47g
  • Sugar 16g
  • Sodium 316mg

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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