Peppered beef with red chicory and treviso salad, blood oranges and black olive dressing
Made at Caprice Holdings | Serves 4
500g beef fillet
2 tbsp black peppercorns, crushed
2 tsp sea salt
3 tbsp extra virgin olive oil
1 medium red onion, sliced into thin wedges
250g red chicory and treviso, roughly chopped
4 blood oranges, 3 x segmented and 1 x juiced
1 fennel bulb, finely sliced
For the dressing
12 good quality olives, pitted and finely chopped
1 garlic clove, crushed and chopped
2 tsp cider vinegar
Preheat the oven to 250°C / gas mark 5.
In a bowl, mix the crushed peppercorns with the salt. Rub the beef with olive oil and roll in the salt and pepper mix. Leave to marinate for up to 2 hours.
In another bowl, toss the red onion in the orange juice, and in a separate bowl, mix together the orange segments, fennel, chicory and treviso.
To make the dressing, mix the olives with garlic and cider vinegar in a small bowl and slowly add the olive oil, mixing continuously. Keep to one side.
Heat a frying pan until it starts to smoke; add the beef and sear on both sides until brown (this should take about 3 minutes on each side). Then place into the oven in an ovenproof dish for 6 to 8 minutes. Remove from the oven onto a hot plate and allow to rest for 5 minutes.
Drain the orange juice from the onions and add them to the salad. Finely slice the beef and add that and the dressing as well. Toss the salad and serve with warm crusty bread.