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22 September 2014,18:20 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the steaks in a shallow dish. Blend the vinegar with 1 tablespoon of orange juice and 1 teaspoon of mustard.
  • Pour over the steaks, cover and leave in the refrigerator for at least 30 minutes. Turn over halfway through the marinating time.
  • Place the eggs in a pan and cover with cold water, Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes.
  • Remove and plunge the eggs into cold water. Once cold, shell and reserve. Meanwhile, place the potatoes in a saucepan and cover with cold water.
  • Bring to the boil, cover and simmer for 15 minutes, or until tender when pierced with a fork. Drain and reserve.
  • Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Drain, plunge into cold water and drain again.
  • Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using.
  • Blend the remaining orange juice and mustard with the olive oil and reserve. Heat a griddle pan until smoking.
  • Drain the steaks and cook for 5 minutes on each side or according to personal preference. Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.


  • 5 fillet steaks
  • 4 tablespoon red wine vinegar
  • 4 tablespoon orange juice
  • 4 teaspoon English mustard
  • 4 eggs
  • 250 grams new potatoes
  • 150 grams French beans, trimmed
  • 200 grams mixed salad leaves, such as baby spinach, rocket and mizuna
  • 2 yellow pepper, peeled, skinned and cut into strips
  • 250 grams cherry tomatoes, halved
  • Black olives, stoned
  • 4 teaspoon sesame oil

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