Taylor Farms Buffalo & Beef Salad. Add a crunch to your next mid-week meal with this flavoursome beef salad.
Serves 8
800g beef eye fillet
1⁄2 cup pickled jalapeño chillies
2 tbsp wholegrain mustard
1 tsp smoky paprika
1 tsp sea salt
1⁄2 tsp freshly ground black pepper
1⁄4 cup honey
1 loaf ciabatta bread
286g Taylor Farms Buffalo Ranch Chopped Kit with accompaniments
Trim the ends and fat from the beef eye fillet. Season to taste with salt and pepper. Leave to rest at room temperature for 10 minutes before cooking.
Heat a grill plate or barbecue plate to hot. Once smoking hot, sear the eye fillet for 3 minutes on each side. While cooking, blitz the jalapeños, mustard, paprika, sea salt, black pepper and honey in a blender or small food processor until smooth.
Lay a piece of foil on a tray, and place the seared beef fillet on top. Pour over the jalapeño sauce. Fold the foil up around the fillet, and then place back on the barbecue and close the lid. Alternatively, you can place the meat in a preheated 200°C oven. Cook for 18-20 minutes, depending on required doneness of meat.
Remove from heat and allow meat to rest for 10-15 minutes before slicing thinly. Thickly slice the ciabatta loaf. Heat the barbecue or grill plate, grill each slice for 1 minute on each side, or until just charred. Arrange the Taylor Farms Buffalo
Ranch Chopped Salad over a large serving platter. Sprinkle over the Monterey Jack cheese, crouton crumb and drizzle with the paprika ranch dressing. Place the slices of eye fillet on top of the salad, spoon over the leftover jalapeño sauce.
Serve immediately.
