The strawberries have been so plump and sweet this season, I just had to create something with them this week. This delicious summer salad is made with black pepper-crusted fillet, strawberries and feta cheese.
You’ll need: (serves 2)
300g fillet (ask your butcher to give you a nice, fresh cut)
1tbsp olive oil
1tsp Dijon mustard
Black pepper
125ml red wine
125ml balsamic vinegar
1tsp sugar
Mixed salad leaves, the tastier the better
6 strawberries, quartered
1 round of traditional feta cheese
Here’s how:
Pre-heat your oven to 180 degrees Celsius. Rub your fillet steak with the olive oil and mustard then generously sprinkle with cracked black pepper and pat down. Seal your steak on all sides in a hot pan, then pop into the oven for about 15 minutes (medium) depending on how you like it. Remove from the oven and allow it to rest for five minutes before slicing.
While your meat is cooking, pour the red wine and balsamic vinegar into a saucier pan (if you have one, otherwise a small pan will do the trick) and bring to a simmer on a low heat, allowing it to reduce. When it gets to about half the volume, add the sugar and stir well. Keep an eye on it and when it gets to about a quarter of the original volume, remove it from the heat and allow it to cool. If you leave it too long, it will go like treacle!
Arrange the salad leaves on your plates and top with the strawberries and slices of fillet. Crumble the feta cheese over the top and drizzle with the balsamic and red wine reduction. Delicious!
Yours in food
Leigh
