You can marinate the beef in a traditional Italian tagliata mix of rosemary, lemon, garlic and olive oil, or give it an oriental twist with ginger and chilli, as here. You can also use sirloin steaks, which are less expensive than fillet. If using sirloin, get the butcher to trim the meat and marinade for a little longer to make them extra-tender. Pick a good mix of at least five varieties of leaves and herbs as your base for this salad.
Serves: 8 people
INGREDIENTS
For the marinade
For the oriental dressing
01 For the marinade, put the soy sauce, chilli, garlic and sunflower oil in a blender and process until smooth. Spread over the fillet and leave in the fridge for several hours, turning from time to time.
02 Refresh the salad leaves in cold water and dry.
03 Heat the oven to 220C (240C non-fan). Brown the fillet quickly on a griddle or in a frying pan over a high heat, then roast in the oven for 15-20 minutes. Allow to cool a little.
04 Combine half the coriander with the dressing ingredients.
05 Thinly slice the fillet and arrange on a bed of leaves. Drizzle with the dressing and scatter the rest of the coriander on top, adding Maldon salt and freshly ground black pepper to taste.