Warm beef & watercress salad with cranberry dressing

Recipes / Salads

Make steak the star of this fresh salad.

Recipe «Warm beef & watercress salad with cranberry dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp olive oil, 1 red onion, halved, each half cut into 3 wedges, 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths, 4 small beef fillet steaks, excess fat trimmed, Salt & freshly ground black pepper , 1 garlic clove, crushed, 125ml cranberry juice, 2 tbsp red wine vinegar , 1 tbsp wholegrain mustard, 1 bunch watercress, sprigs picked, washed, dried.

Ingredients:

  • 1 tsp olive oil 
  • 1 red onion, halved, each half cut into 3 wedges 
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 
  • 4 small beef fillet steaks, excess fat trimmed 
  • Salt & freshly ground black pepper 
  • 1 garlic clove, crushed 
  • 125ml cranberry juice 
  • 2 tbsp red wine vinegar 
  • 1 tbsp wholegrain mustard 
  • 1 bunch watercress, sprigs picked, washed, dried 

Instructions

  1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.
  2. Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.
  3. Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  4. Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant. Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat. Stir in the vinegar and mustard. Taste and season with salt and pepper.
  5. Cut steaks with the grain into thin slices. Combine beef, onion, asparagus and watercress in a bowl. Divide among serving plates and drizzle with dressing. Serve immediately.