beef eye fillet steaks
with apple and cucumber salad
- 800g beef eye fillet, trimmed and tied
- extra virgin olive oil, for brushing
- sea salt and cracked black pepper
- 4 apple cucumbers (750g), peeled and thinly sliced
- 1 Granny Smith (green) apple, thinly sliced
- 3 cups (45g) watercress sprigs
dill buttermilk dressing
- ½ cup (125ml) buttermilk
- ⅓ cup dill leaves, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- sea salt and cracked black pepper
- Preheat oven to 180°C (350°F). Heat a large frying pan over high heat. Brush the beef with a little oil and sprinkle with salt and pepper. Cook for 10 minutes, turning, or until golden brown. Place on an oven tray and cook in the oven for 15 minutes for medium-rare or until cooked to your liking. Slice into 4 pieces.
- To make the dressing, place the buttermilk, dill, oil, vinegar, salt and pepper in a bowl and whisk to combine.
- Place the beef, cucumber, apple and watercress on serving plates. Drizzle the cucumber with a little of the dressing and serve with the remaining dressing on the side. Serves 4
Reader ratings (3.50) 
© DONNA HAY GROUP
