Here lean beef is flavoured with a honey-mustard marinade and served with potatoes that are first boiled, then tossed in the marinade and grilled with the meat for a barbecued effect. Both are served on a bed of peppery watercress.
1/4 cup Dijon mustard
1 tablespoon clear honey
1 tablespoon cider vinegar
2 cloves garlic, finely chopped
1/4 teaspoon pepper
500 g lean beef, such as beef fillet
750 g new potatoes
1 large onion, cut into 8 wedges
1 bunch watercress, tough ends trimmed
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Combine the mustard, honey, vinegar, garlic and pepper in a large bowl and stir well to combine. Place the beef in a shallow bowl. Measure out 2 tablespoons of mustard mixture and rub all over the beef. Marinate the beef for 30 minutes at room temperature or up to overnight in the refrigerator.
With a vegetable peeler, remove a strip of skin from around each potato. Drop the potatoes in a large pan of boiling water and cook until they are just tender, about 20 minutes. Drain the potatoes well. Add to the bowl of mustard mixture, tossing to coat. With a slotted spoon, transfer the potatoes to the grill. (Leave room on the grill pan for the onion wedges and beef.)
Add the onion to the mustard mixture in the bowl, turning the wedges to coat. Add to the grill pan with the potatoes.
Preheat the grill. Add the beef to the potatoes and onion on the grill pan. Grill 8 cm from the heat for 8 minutes, turning the beef, potatoes and onion midway through cooking. Let the beef stand for 5 minutes before slicing. Serve with watercress.
There are two good reasons to serve meat and potatoes on a bed of salad greens: the fresh greens provide a delicious contrast to the meat; and at the same time, they round out the meal with important nutrients, such as carotenoids, vitamin C, folate and fibre.