Grill one of the finest and leanest of steaks, filet mignon, and arrange it on top of fresh salad greens and plenty of vegetables to make a beautiful "composed" salad.
4 red capsicums
300 g beef fillet
1/2 teaspoon pepper
2 garlic cloves
500 g green beans, trimmed
3 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
2 tablespoons finely chopped shallot
120 g mixed salad leaves
6 tomatoes, cut into 5 mm wedges
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Directions Preparation:20min › Cook:20min › Extra time:5min › Ready in:45min
Preheat a barbecue or grill. Place the red capsicums on the barbecue rack or in the grill pan. Cook until the skins are blistered and blackened, about 10 minutes, turning frequently.
Place capsicums in a plastic or paper bag, seal tightly, and let steam for 10 minutes. Peel away the blackened skins from the capsicums, seed them and cut them into chunks.
Meanwhile, lay the fillet flat on a cutting board and slit it lengthways three-quarters of the way through. Open it up like a book and press it flat. Sprinkle with 1/4 teaspoon pepper. Cut 1 garlic clove in half and rub the cut sides all over the beef. Barbecue or grill the beef until it is done to your taste, about 3 minutes on each side for medium. Let rest 10-15 minutes.
Cook the beans in boiling water until crisp-tender, about 5 minutes. Drain and rinse immediately with cold water.
Crush the remaining garlic clove. Whisk the vinegar, oil, garlic, shallot and remaining pepper in a small bowl. Divide the mixed salad leaves among 4 plates and capsicum, beans and tomatoes on top.
Thinly slice the beef. Arrange the steak slices atop the salads, drizzle with dressing and serve.