Roast beef salad

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  1) Roast beef salad:

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Ingredients

750g/1 lb 10 oz beef fillet trimmed of any visible fat
2 tbsp Worcestrshire sauce
3 tbsp olive oil
400 g/14 oz French beans
100 g/3 1/2 oz dried orechhiette pasta
2 red onions , finely sliced
1 large head radicchio
50 g 1 3/4 oz green olives ,stonned
50 g 1 3/4 oz shelled hazelnuts, whole
pepper

dressing:
1 tbsp Dijon Mustard
2 tbsp white wine vinegar
5 tbsp olive oil

Procedures

 

1. Preheat the oven to 200 degree Celcius to 425 degree frahenheit gas mark 7. Rub the beef with pepper to taste and Worcestershire sauce. heat 2 tbps of oil in a small roasting tin over a high heat, add beef and sear on all sides. Transfer the dish to the preheated oven and sear on all sides. Transfer the dish to the preheated oven and roast for 30 minutes. Remove and leave to cool.
2. Bring a saucepan of water to the boil, add the beans and cook for 5 minutes.or until just tender.Remove with a slotted spoon and refresh the  beans under cold running water. Drain and put into a large bowl.
3. Return the bean cooking water to the boil , add the pasta and cook for 11 minutes, or until tender,. Drain , return to the saucepan and toss with the remaining oil.
4. Add the pasta to the beans with the onions, radichhio leaves, olives and hazelhuts, mix gently adn transfr to serving bowl or dish. Arrange some thinly sliced beef and so on.
5. To make dressing , put all ingredients into a small screw-top jar and shake until well blended. Pour over the salad and serve immediately with extra sliced beef. Season with extra pepper, if liked.