1.25kg (2½ lb) middle part of a fillet of beef
2 teaspoon black peppercorns – crushed
1 tablespoon coriander seeds
1 tablespoon Môn salt
1 tablespoon olive oil

DRESSING
2 oranges – juice only
2 tablespoon white wine vinegar
6 tablespoon olive oil
1 teaspoon wholegrain mustard
100g block of parmesan cheese

SALAD
1 bag of young spinach leaves
1 red onion – finely sliced
1 tablespoon fresh chives – finely chopped
1 tablespoon tarragon leaves – finely chopped

METHOD

Mix the crushed peppercorns and coriander and spread out on a chopping board. Sprinkle the salt over the mixture and roll the beef across the board until the meat is well covered.

Heat the oil in a frying pan and seal the meat on all sides for 5-6 minutes or until brown. Remove the meat and place on a plate to rest.

In a bowl, whisk the vinegar, orange juice, oil and mustard.

Place the spinach, red onion and herbs on a large plate.

Pour the dressing over the salad and finely slice the meat and arrange on top of the salad leaves.

Decorate with a few shavings of parmesan cheese.

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