Nick's Eye Fillet & Grape Salad

beef

Eye Fillet

Crème fraiche
Horseradish cream
Juice of 1 lemon
Water
Truffle oil

Lemon wedge
Chervil
Oregano
Tarragon (optional

Mix ingredients all dressing ingredients in a bowl – add water as required to make it a light liquid consistency.

Finely chop chervil & oregano.

Slice beef in 1/2 (2 pieces), don’t season yet – season after cooked.

Sear beef and continue to turn should be nicely coloured all over (rare).

Layout chervil & oregano on a board mixed with a dash of olive oil and season with salt & pepper.

Roll the cooked meat over the herbs, pressing firmly to ensure all the herbs are collected / pressed in to the meat.

Sliced meat thinly and serve on a chopping board.

Dress the plate with a smear of the dressing and place the beef on top.

Serve with lemon wedge & extra chervil and oregano (tarragon optional).

1 shallot thinly sliced
Teaspoon of sugar
¼ cup red wine vinegar
Olive Oil
Watercress
Tarragon Leaves
Grapes
Hard Goats Cheese

Put shallot in a mixing bowl with vinegar (white wine, red wine or sherry vinegar) and sugar. Let sit for at least an hour.

Pick all the tarragon leaves off, make sure there are no stalks.

Break up the watercress and toss the tarragon and watercress together.

Slice grapes in half (equal amount of red and white grapes), add grapes to tarragon and watercress mix.

Drain shallots, add just to salad mix before serving

Season grapes, watercress and tarragon with salt and pepper.

Grate hard goats cheese and add to the salad mix.

Dress with olive oil and vinegar.