Fillet steak with roasted lettuce, bacon and a creamy
avocado dressing
Serves 4
Ingredients
4 150g-200g fillet steaks 2 cloves garlic 4 small firm-hearted lettuces, such as Little Gem 4 rashers unsmoked bacon 1 avocado 1tbspn olive oil 1 lemon, juiced 1tspn wholegrain mustard 1tspn honey
Method
Method Take the fillet steaks out of the fridge an hour before you need them so the meat can be at room temperature before you cook it. Brush olive oil over the steaks and then rub a peeled clove of garlic over their surface. Cook the steaks in a hot frying pan, turning several times, for about 15 minutes.
Preheat your oven to 180˚C/350˚F/gas 4. Vertically cut the lettuces into quarters and brush them with olive oil. Place them on an oven tray and roast for about 10 minutes or until you see the edges beginning to crisp and singe a little.
Prepare the dressing by pushing an avocado through a fine-meshed sieve into a bowl. Add the olive oil, lemon juice, mustard and honey and whisk until thoroughly combined. Taste for seasoning. Cut the bacon rashers into lardons. Remove the steaks from the pan, add the lardons and fry them until browned.
Arrange the lettuce wedges on plates, scatter them with the lardons and pour the avocado dressing over them. Serve with the steak and buttered new potatoes.
* Follow Country Life magazine on Twitter
-
'To exist in this world relies on the hands of others': Roger Powell and modern British bookbindingAn exhibition on the legendary bookbinder Roger Powell reveals not only his great skill, but serves to reconnect us with the joy, power and importance of real craftsmanship.
-
Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary BritainCourtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
-
Gill Meller's recipe for wild garlic pestoThe appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
-
Asparagus and prawn pappardelle with chorizo that sings of SpringThis recipe comes with 'a flavour punch you don't want to miss'
-
Delicious herbs and ices: rosemary ice cream with chocolate brownieThis immensely popular and versatile herb is easily grown in the garden, and pairs with anything from ice cream to chicken.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
How to make pasta with radicchio, pear, walnut and fetaRadicchio's bitter leaves add interesting flavours to this spring pasta dish.
-
An unbeatable shoulder-of-lamb shepherd's pie recipe ideal for Easter, as dreamed up by the chefs at Fortnum & MasonIf you're looking for a dish that mixes show-stopper with comfort food, this is just ideal.
-
The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuilleHere's how to elevate simple rhubarb and custard to something rather smart.
