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Tender steak on a warm vegetable and tomato salad

If you’re looking for a great tasting, healthy meal, then this beef fillet tail warm salad is the one for you.

PREP TIME: 10 mins
COOKING TIME: 25 mins
DIFFICULTY: easy
IDEAL FOR: midweek meal, weekend meal
BUDGET: ££

Beef fillet tail salad

This is a really simple dish which leans on great produce to give you all the depth of flavours you want in a meal.

Go for grass fed beef if you can, you’ll be rewarded with flavour as well as supporting best practice farming.

And using the best vegetables available in the season and simply charring them, adds all the flavour you need for the perfect easy dish.

Beef fillet tail warm salad

What is fillet tail

Fillet has to be one of the most sought-after cuts of beef, famed for its delicate texture that melts like butter. 

Fillet tail strips are ideal for many recipes.

They’re exactly the same as fillet steaks in flavour and taste.

However it’s cut from the pointed end of the whole beef fillet so it is more narrow and thinner.

They’re great for a tender fillet steak stir fry or in a Russian stroganoff.

And where possible try and buy grass fed beef.

Beef fillet tail warm salad

How to cook beef fillet tails

  1. Pat dry and bring to room temperature.
  2. Pre heat a heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking.
  4. Cook over high heat turning the steak on all sides for approx. 2 minutes each side for a nice rare piece of meat.

Inspired by: Farmison

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Beef fillet tail warm salad

Course Main Course, Salad
Keyword beef tail fillet, fillet, fillet steak, steak salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Cost ££

Ingredients

  • 2 fillet tails (grass-fed if possible)
  • 1 olive oil
  • sea salt and black pepper for seasoning
  • 1 red pepper, seeds removed, cut into strips
  • 1 courgette, cut into slices
  • a bunch of cherry tomatoes
  • 2 garlic cloves
  • fresh basil
  • extra virgin oil
  • parmesan cheese, shaved
  • lemon wedge
  • Kalamata olives (optional)

Instructions

  • Prep the vegetables and tomatoes and toss in a bowl with olive oil, some basil and the garlic. Set aside.
  • Heat a heavy based frying pan until smoking hot, then sear the beef on all sides – approx 4 – mins total. Add a knob of butter and baste. Remove and rest.

Salad

  • Heat a pan until hot cook the vegetables and tomatoes until charred & tender, seasoning as they cook for 3-4 minutes on the first side; 2-3 minutes on the other.
    Arrange on a serving plate with slices of beef on top, olives (optional), shaved parmesan and a squeeze of lemon.

Video