Thin slices of beef are tossed through a tasty blue cheese and mustard 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


  • 1.

    Make sure that the beef fillet is trimmed and free of sinew and fat.

  • 2.

    Cut in half lengthways so that you have two longish, flat pieces.

  • 3.

    Season these with the olive oil, salt and peppercorns.

  • 4.

    Heat a cast-iron frying saucepan over a very a high heat until very hot.

  • 5.

    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.

  • 6.

    When cooked, transfer the beef to a plate, and allow to cool.

  • 7.

    To cook the celery, place in a small saucepan with the other ingredients and 150ml/¼ pint) of water.

  • 8.

    Cover tightly and simmer for 4 minutes.

  • 9.

    Remove the saucepan from the heat and allow the celery to cook in the liquid.

  • 10.

    To make the Cashel Blue dressing, simply whisk the crumbled cheese with the vinaigrette dressing in a small bowl.

  • 11.

    To make the Vinaigrette, dissolve the salt, pepper and mustard in the vinegar in a bowl.

  • 12.

    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.

  • 13.

    To serve, slice the beef thinly and arrange on four plates, with a little celery.

  • 14.

    Place the salad leaves in the centre of each and spoon on a little dressing.

  • 15.

    Garnish with the chives and chervil leaves.

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