Seared Fillet of Beef with New Potato and Soft Boiled Egg Salad

Easy, impressive and irresistible, this seared beef and salad combo from Paul Heathcote is certain to be a success
By Paul Heathcote
Seared Fillet of Beef with New Potato and Soft Boiled Egg Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 30 mins marinating
  • Effort: easy


For the salad

  • 4 eggs
  • 12 cooked new potatoes, halved
  • 1 baby gem lettuce, washed and dried
  • 2 tbsp extra virgin olive oil

For the beef

  • 300 g beef fillet
  • black pepper

For the marinade

  • 2 tbsp extra virgin olive oil
  • 2 shallots, finely diced
  • 1 clove garlic, crushed
  • 10 leaves oregano, roughly chopped
  • 1 tsp balsamic vinegar, preferably well-aged


1. Season the beef with salt and freshly ground pepper. Heat the olive oil in a frying pan and sear the beef on all sides until golden brown. This should take about 3-4 minutes. Leave on one side until cool. Transfer to a freezer for 30 minutes - this will firm up the texture to make it easier to slice.

2. Slice the beef as thinly as possible and lay the meat flat on a plate.

3. Mix the marinade ingredients together and pour over the beef slices. Leave to steep for 10 minutes, before turning the meat over and marinating for a further 20 minutes.

4. Meanwhile, boil the eggs for 5½ minutes, before dropping immediately into cold water. Leave to cool, and remove the shells.

5. Arrange the potatoes and baby gem leaves in a salad bowl. Dress in olive oil, and season to taste.

6. Divide the salad and potatoes equally between 4 plates and add a few slices of marinated beef. Gently tear the eggs open and place one in the middle of each salad. Sprinkle over a little red cress, if available, and serve.

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