RARE ROAST BEEF SALAD

SERVES 4 PREP 10 MINS + RESTING COOK 30 MINS

• 1 baby fennel bulb, thinly sliced

• ¼ cup apple cider vinegar

• 600g beef fillet

• 2 baby cos lettuce, quartered

• 2 red apples, wedges, cored

• 1 celery stalk, trimmed, sliced

• 2 tbsp lemon juice

• ½ cup buttermilk

• 2 tbsp Dijon mustard

• 1 garlic clove

• 1 bunch watercress, leaves picked

• 1 cup loosely packed fresh dill

1 Preheat oven to 180 º C. Lightly grease and line an oven tray.

2 In a glass bowl, combine fennel and vinegar. Set aside until required to lightly pickle.

3 Preheat a barbecue or chargrill pan on high. Spray beef lightly with olive oil and season. Sear beef 5-6 mins turning once until browned. Transfer to tray. Roast 15 mins for medium rare or until done to taste. Set aside, loosely covered with foil to rest, 10 mins. 4 Spray cut sides of lettuce with olive oil. Grill on same pan, cut side down 1-2 mins until grill marks appear. Cool.

5 In a medium bowl, combine apple, celery and half juice. In a separate bowl, mix buttermilk, Dijon, remaining lemon juice and garlic.

6 On a serving plate, arrange grilled cos and watercress, drained pickled fennel, apple and celery mixture and thinly sliced rare roast beef. Drizzle with buttermilk mixture and scatter with dill. Serve.