Ingredients

• 350g/12oz beef fillet
• trimmed and in one piece
• 1 tbsp olive oil
• 1 tsp cracked black peppercorns
• mixed salad leaves
• to serve
• 1 tablespoon snipped fresh chives
• to garnish
• fresh chervil leaves
• to garnish
• 3 celery sticks
• cut diagonally into 1cm/½in slices
• 3 tbsp olive oil
• ¼ tsp salt
• ½ tsp cracked black peppercorns
• 50g/2oz Cashel Blue cheese
• crumbled
• Makes about 250ml/9fl oz (use only 150ml/5fl oz)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp Dijon mustard
• 2-4 tbsp white wine vinegar
• 225ml/8fl oz light olive oil

Directions

• Make sure that the beef fillet is trimmed and free of sinew and fat.
• Cut in half lengthways so that you have two longish
• flat pieces.
• Season these with the olive oil
• salt and peppercorns.
• Heat a cast-iron frying saucepan over a very a high heat until very hot.
• Add the beef and cook for 2 minutes on each side for rare
• and about 5 minutes on each side for medium to well done.
• When cooked
• transfer the beef to a plate
• and allow to cool.
• To cook the celery
• place in a small saucepan with the other ingredients and 150ml/¼ pint) of water.
• Cover tightly and simmer for 4 minutes.
• Remove the saucepan from the heat and allow the celery to cook in the liquid.
• To make the Cashel Blue dressing
• simply whisk the crumbled cheese with the vinaigrette dressing in a small bowl.
• To make the Vinaigrette
• dissolve the salt
• pepper and mustard in the vinegar in a bowl.
• Whisk in the oil
• slowly at first to allow it to be incorporated. Check and adjust the seasoning to taste. (Alternatively
• this dressing can be easily made in a food processor. Simply place all the ingredients in together and blend.) Remember to keep all vinaigrettes in the fridge if they are not being used immediately
• otherwise they can develop a rancid taste.
• To serve
• slice the beef thinly and arrange on four plates
• with a little celery.
• Place the salad leaves in the centre of each and spoon on a little dressing.
• Garnish with the chives and chervil leaves.