I haven’t posted anything in a while as I’ve been busy with my little sister’s wedding which happened in the weekend just past. It was a lot of fun and as a bridesmaid, I helped her out where I could, including making lots of muesli for her wedding favours – there will be a post on this in the near future!
Needless to say, I’ve been a bit tired this week. Recovery is hard with a little bubs who still needs to be fed every few hours! Therefore, quick and easy meal ideas have been my good friends lately.
This is a great recipe and it’s so delicious! Lovely sweet onions, tangy dressing, salty blue cheese – it all combines to make a fantastic mouthful. And it hardly takes any time or effort. This recipe is from Rachel Allen’s Easy Meals cookbook. Instead of using sliced beef fillet, I just bought a big rump steak, cooked it in one piece, and then sliced it up.
Seared beef salad
2 red onions, peeled and cut through the root into 6 wedges
2 Tbsp olive oil, plus extra for drizzling
1 tsp thyme leaves
salt and freshly ground black pepper
2 tsp balsamic vinegar
4 handfuls of mixed salad leaves
300g beef fillet, cut into 12 thin slices
50g blue cheese, roughly crumbled
For the dressing
3 Tbsp olive oil
2 tsp balsamic vinegar
2 tsp Dijon mustard
Preheat the oven to 220 degrees Celsius.
Place the onion wedges in a roasting tin, then drizzle with the 2 tablespoons of olive oil and sprinkle over the thyme. Season with salt and pepper and roast in the oven for 15-20 minutes or until tender and caramelised at the edges. Remove from the oven and sprinkle over the balsamic vinegar.
While the onions are cooking, make the dressing by mixing all the ingredients together and seasoning with salt and pepper.
Just before the onions have finished cooking, place a griddle pan or frying pan on a high heat and while the pan heats up, toss the salad leaves in the dressing and divide between plates.
Drizzle the beef with a little olive oil and season with salt and pepper, then when the pan is very hot, add the meat and cook for about 30 seconds on each side (or longer if you prefer).
Once the beef is cooked to your liking, place 3 slices on each plate next to the salad, along with 3 wedges of roasted red onion. Finally, scatter over the blue cheese and serve.