Food and Travel Magazine | Charred beef with fennel, spring onion and…
Charred beef with fennel, spring onion and radish salad
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Ingredients
- 1 bunch spring onions
- 2 firm unwaxed or well-scrubbed oranges
- 2 small bulbs fennel with fresh green fronds
- 6-8 radishes
- 2tsp olive oil
- 4tbsp capers, drained and dried
- 2 x 225g pieces prime beef fillet
- 1tbsp sea salt crystals
- 4tsp dried green peppercorns, freshly crushed
- 2tsp fennel seeds, crushed
- 5g fresh marjoram sprigs or oregano, leaves picked off and chopped
- juice of 1 small orange
- 1tsp Dijon mustard
- 4tbsp extra virgin olive oil
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