• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x 500 g beef fillet , thinly sliced

  2. 2 tbsp black peppercorns , crushed

  3. 1 tsp salt

  4. 1 red onion , sliced

  5. 3 blood oranges , segmented

  6. 2 small bulb fennel , finely sliced

  7. 350 g watercress

  8. 16 pitted black olives , chopped

  9. 2 cloves garlic , crushed

  10. 2 tsp cider vinegar

  11. 3 tbsp extra virgin olive oil

  12. 2 cooked egg whites , chopped

Instructions Jump to Ingredients ↑

  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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