Beef with Roquefort salad

Lightly seared and encrusted with juniper berries, the tender beef in John Burton Race's is a great match for creamy blue cheese and lemon-dressed leaves
By John Burton Race
Beef with Roquefort salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 400 g fillet of beef
  • 2 tsp peppercorns
  • 2 tsp juniper berries
  • 2 tsp coriander seeds
  • 2 cloves
  • 4 tbsp olive oil
  • 1 lemon, juice only
  • 240 g roquefort cheese
  • 2 handfuls mixed salad leaves


1. Trim the beef fillet of all sinew and fat. Crush the peppercorns, juniper berries, coriander seeds and cloves in a mortar until fine. Press the mixture into the beef fillet.

2. Heat a skillet pan and add a little olive oil. When smoking hot, lower in the fillet. On a high heat brown the fillet all over, but be careful not to burn the spices. When sealed all over, drain on kitchen paper.

3. Cut the beef into thin slices. Lay out the slices flat on 4 plates. Sprinkle with lemon juice and season with salt and freshly ground black pepper.

4. Cut the roquefort into small dice and mix with the salad leaves. Sprinkle with a little oil and lemon juice. Season with salt and pepper and toss lightly. Divide between the four plates placing the leaves in the centre.

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