adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Warm beef & watercress salad with cranberry dressing
Warm beef & watercress salad with cranberry dressing
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate salad with succulent steak as the centerpiece.
Ingredients:
  • 4.60 gm olive oil
  • 1 red onion, halved, each half cut into 3 wedges
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 4 small (about 150g each) beef fillet steaks, excess fat trimmed
  • Salt & freshly ground black pepper
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) cranberry juice
  • 40.00 ml red wine vinegar
  • 23.40 gm wholegrain mustard
  • 1 bunch watercress, sprigs picked, washed, dried
Instructions:
  • In a large non-stick frying pan over medium heat, heat the oil. Cook the onion, cut-side down, for 1 minute on each side until golden brown. Transfer to a large bowl.
  • Turn up the heat to medium-high and add the asparagus. Cook, stirring occasionally, for about 3 minutes until the asparagus is vibrant green and crisp-tender. Transfer to the bowl with the onion.
  • Season the steaks generously with salt and pepper. Sear for 4 minutes on each side for medium doneness, or until cooked to your desired level. Transfer to a plate, cover with foil, and let rest for 5 minutes before serving.
  • Saute garlic in the pan until fragrant. Pour in cranberry juice and bring to a boil. Simmer until reduced by half, stirring occasionally. Remove from heat and whisk in vinegar and mustard. Season with salt and pepper to taste.
  • Slice steaks thinly with the grain. Toss beef, onion, asparagus, and watercress together in a bowl. Divide mixture among plates and generously drizzle with dressing. Serve promptly.

Similar Recipes