Peppered Beef with Watercress and Blood Orange Salad

For a tempting starter or light lunch, try this flavour-packed salad of beef and oranges with watercress and fennel from Alan Coxon
By Alan Coxon
Peppered Beef with Watercress and Blood Orange Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the beef

  • 1 x 500 g beef fillet, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp black peppercorns, crushed
  • 1 tsp salt

For the salad

  • 1 red onion, sliced
  • 3 blood oranges, segmented
  • 2 small bulb fennel, finely sliced
  • 350 g watercress

For the dressing

  • 16 pitted black olives, chopped
  • 2 cloves garlic, crushed
  • 2 tsp cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 cooked egg whites, chopped


1. Brush the beef with 1 tablespoon of the oil and coat evenly with the black pepper and salt. Leave for 1 hour.

2. Preheat the oven to 190C/gas 5. Heat the remaining oil in an ovenproof frying pan and fry the beef for 30 seconds on each side. Transfer to the oven and cook for 5-6 minutes. Leave to rest and then cut into slices.

3. Place the onions into a bowl and add the orange segments, along with any juice.

4. Add the fennel and watercress and toss to coat.

5. To make the dressing, place the olives and garlic into a bowl. Stir in the vinegar. Add the oil, a little at a time, whisking until fully incorporated.

6. Stir in the chopped egg white.

7. Add the warm beef to the salad and toss well. Spoon the mixture onto plates, drizzle with the dressing and serve at once.

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