Dress up beef with tangy mustard and a zesty blueberry and borlotti bean salad.
- Spray a large frying pan with olive oil spray to lightly grease. Preheat on high. Spread both sides of the beef with mustard. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, combine the beans, blueberries, onion, coriander and parsley in a large bowl.
- Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Use a sharp knife to remove any remaining white pith from the orange. Holding the orange over a bowl to catch any juice, cut along either side of the white membrane to remove the segments. Add the orange rind, segments and any juice to the bean mixture with the olive oil. Season with salt and pepper.
- Divide the beef among serving plates. Top with the bean mixture and serve immediately with bread rolls.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set