Beef salad with vegetables and pesto

A stunning summer salad with rare slices of fillet steak, from Jun Tanaka
By Jun Tanaka
Beef salad with vegetables and pesto
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the raw salad

  • 1 large radishes
  • 1 sticks celery
  • 2 spears asparagus
  • 1 small carrots
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • handfuls tarragon, leaves only

For the peppered beef

  • 300 g beef fillet
  • olive oil, for brushing
  • 2 tbsp black peppercorns, cracked

For the watercress pesto

  • 1 bunches watercress
  • 2 tbsp grated parmesan
  • 1 tbsp pine kernels
  • 1 cloves garlic
  • 1/2 lemon, juice only
  • 100 ml olive oil


1. For the salad: finely slice the radish, celery and asparagus with a mandolin or sharp knife. Shave the carrot into ribbons using a vegetable peeler and put all the vegetables in a bowl of iced water and leave for about 30 minutes to crisp up.

2. For the peppered beef: preheat the oven to 200C/180C fan/gas 6.

3. Brush the beef lightly with olive oil, then season with salt and coat in the cracked black pepper. Heat an ovenproof griddle pan to smoking hot and sear the beef on all sides. Transfer to the hot oven for 4-5 minutes for very rare meat. Remove and leave to rest while you make the pesto.

4. For the watercress pesto: put all the ingredients in a blender and drizzle in the olive oil while the motor is running.

5. Drain the salad vegetables from the iced water, pat dry with kitchen paper and dress with a mixture of olive oil and mustard. Toss in the tarragon leaves.

6. Thinly slice the beef and lay out on a serving plate. Spoon over the watercress pesto and top with the raw salad.

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