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Warm Beef & Watercress Salad with Cranberry Dressing

AuthorAnnabel
RatingDifficultyBeginner

Savoury and sweet, full of protein and green vegetables. This salad has everything!

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Yields4 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins
 1 tsp extra virgin olive oil
 1 red onionhalved, each half cut into 3 wedges
 1 bunch asparaguswoody ends trimmed, cut into 5cm lengths
 4 small (about 150g each) beef filletsexcess fat trimmed
 salt & freshly ground black pepper
 1 garlic clovecrushed
 ½ cup cranberry juice
 2 tbsp red wine vinegar
 1 tbsp wholegrain mustard
 1 bunch watercresssprigs picked, washed, dried
What are we cooking today?
1

The key to this dish is the care taken for the beef. It's high in protein and full of flavour so absolutely delicious.

Getting started
2

Heat the oil in a large non-stick frying pan over medium heat.

3

Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.

4

Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.

5

Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

6

Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant.

7

Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat.

8

Stir in the vinegar and mustard. Taste and season with salt and pepper.

9

Cut steaks with the grain into thin slices.

10

Combine beef, onion, asparagus and watercress in a bowl.

11

Divide among serving plates and drizzle with dressing.

12

Serve immediately.

Annabelle's tips
13

This salad is also delicious cold so don't be afraid to make extra for the next day.

Category, , , ,

Ingredients

 1 tsp extra virgin olive oil
 1 red onionhalved, each half cut into 3 wedges
 1 bunch asparaguswoody ends trimmed, cut into 5cm lengths
 4 small (about 150g each) beef filletsexcess fat trimmed
 salt & freshly ground black pepper
 1 garlic clovecrushed
 ½ cup cranberry juice
 2 tbsp red wine vinegar
 1 tbsp wholegrain mustard
 1 bunch watercresssprigs picked, washed, dried

Directions

What are we cooking today?
1

The key to this dish is the care taken for the beef. It's high in protein and full of flavour so absolutely delicious.

Getting started
2

Heat the oil in a large non-stick frying pan over medium heat.

3

Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.

4

Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.

5

Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

6

Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant.

7

Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat.

8

Stir in the vinegar and mustard. Taste and season with salt and pepper.

9

Cut steaks with the grain into thin slices.

10

Combine beef, onion, asparagus and watercress in a bowl.

11

Divide among serving plates and drizzle with dressing.

12

Serve immediately.

Annabelle's tips
13

This salad is also delicious cold so don't be afraid to make extra for the next day.

Warm Beef & Watercress Salad with Cranberry Dressing
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins

Ingredients

 1 tsp extra virgin olive oil
 1 red onionhalved, each half cut into 3 wedges
 1 bunch asparaguswoody ends trimmed, cut into 5cm lengths
 4 small (about 150g each) beef filletsexcess fat trimmed
 salt & freshly ground black pepper
 1 garlic clovecrushed
 ½ cup cranberry juice
 2 tbsp red wine vinegar
 1 tbsp wholegrain mustard
 1 bunch watercresssprigs picked, washed, dried

Directions

What are we cooking today?
1

The key to this dish is the care taken for the beef. It's high in protein and full of flavour so absolutely delicious.

Getting started
2

Heat the oil in a large non-stick frying pan over medium heat.

3

Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.

4

Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.

5

Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

6

Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant.

7

Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat.

8

Stir in the vinegar and mustard. Taste and season with salt and pepper.

9

Cut steaks with the grain into thin slices.

10

Combine beef, onion, asparagus and watercress in a bowl.

11

Divide among serving plates and drizzle with dressing.

12

Serve immediately.

Annabelle's tips
13

This salad is also delicious cold so don't be afraid to make extra for the next day.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 508
% Daily Value *
Total Fat 8g13%
Saturated Fat 3g15%
Total Carbohydrate 7g3%
Dietary Fiber 3g12%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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