Grilled Fillet of Beef with a Fresh Borlotti Bean Salad

Griddled wine-marinated beef is served with a fresh bean salad in Rose Gray's and Ruth Rogers' delicious recipe
Grilled Fillet of Beef with a Fresh Borlotti Bean Salad
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus 1 hr marinating
  • Effort: medium



  • 1.5 kg fillet of beef
  • black pepper
  • 350 ml red wine

For the borlotti bean salad:

  • 1 kg fresh borlotti beans
  • 2 cloves garlic, peeled
  • 3 tbsp sage leaves
  • 1 tbsp red wine vinegar
  • 2 tbsp French mustard
  • black pepper
  • 5 tbsp extra virgin olive oil
  • 250 g rocket

To serve:

  • 1 lemon, quartered


1. Trim and season the beef fillet with salt and freshly ground pepper. Place in a bowl, pour over the wine, cover and marinate in the refrigerator for 1 hour, turning the meat over from time to time.

2. Meanwhile make the borlotti bean salad. Place the beans in a pan and cover them with water.

3. Add the peeled garlic and sage leaves. Bring to the boil and simmer for 35 minutes until soft. Drain.

4. In a bowl combine the vinegar, mustard, salt and freshly ground pepper, slowly adding the olive oil.

5. Toss the beans with two-thirds of the dressing and toss the rocket leaves in the remainder of the dressing.

6. Preheat a griddle pan to very hot.

7. Remove the beef from the wine. Cut the fillet across into 1cm slices. Stretch the pieces of meat out and season with salt and freshly ground pepper.

8. Place the beef slices on the griddle pan and brown each side, this will only take 2-3 minutes.

9. Serve the beef with the borlotti bean salad and lemon wedges.

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