Find Out How To Make This Salad of Beef Fillet Medallions Created By Our Development Chef Jeff Baker

Ingredients

• 6 x 85 g fillet medallions
• 1 tbsp. light olive oil or rapeseed oil
• Salt & freshly ground black pepper
• 2 shallots finely sliced
• 4 breakfast radishes finely sliced
• 3 tbls sherry vinegar
• 1 tbls light muscavado sugar
• 1 bag fresh rocket leaves
• 30 g Blue cheese (Gorgonzola, Roquefort or Stilton all work really well)
• 3 tbsp. rapeseed oil, 1 tbls sherry vinegar, 1 tsp. smooth Dijon mustard whisked together for the dressing