Remember when my extended family celebrated Mother’s Day with a lunch and there was a wonderful salad of eye fillet of beef on the table and I promised to share with you the recipe?
Well…here it is!
And yes, the photos have been taken with a flash and that’s because I’m limping around very slowly at the moment, to the point where darkness falls before I’ve activated the camera. As you are aware, I’m in training for a 10km ‘fun run’. I’ve been training for less than three weeks and I have nine sleeps until the big event.
I’m starting to fear it’s going to be highly competitive. I wish there was a category for those who haven’t done any running since 1986 but alas, I’m being put in a ‘normal’ category of those between 40 and 49. That’s slightly unfair because, just quietly, there’s every chance I’m going to be the oldest in my age group.
The most unfit and the oldest. It’s not looking good.
Added to that are my knees. Let me tell you about my knees. I’m practically crippled. The pain in my knees is such that I’m walking gingerly and with a limp. Yesterday I phoned my physio advising him of all my pain and suffering and hoping he might suggest I pull out of the race. ‘You’re fine, Charlie; it’s just the impact and the compression of running on concrete combined with not having run for a long time and then there’s the age factor. You’ll just have to push through it then come and see me after the race’.
It’s so hard to find a scrap of sympathy.
Anyway, limping back to today’s topic, here’s a fantastic beef salad recipe that screams of summer but is suitable to enjoy at any time of the year. I served this with crispy potatoes and some steamed green beans (because it’s cold and pouring with rain but in summer I would serve this, still with the potatoes, but with a colourful salad).
- 2 handfuls rocket/arugula
- 500gms eye fillet of beef/tenderloin
- 8 cornichons finely chopped
- 2 large handfuls rocket/arugula
- 500g (1lb)eye fillet of beef/tenderloin
- 2 tbspns salted capers, rinsed and drained
- Rind of 1 lemon
- 1 tbspn lemon juice
- 2 tbspns finely chopped basil
- 2 tbspns finely chopped parsley
- 1 tbspn dijon mustard
- 1 crushed clove garlic
- 4-5 tbspns olive oil
- Arrange the rocket/arugula on a platter.
- Slice the beef into thin slices and place on top of the rocket.
- Place remaining ingredients into a jar and shake until well incorporated.
- Pour dressing over beef.
- Season with salt and pepper
When was the last time you went jogging? Was it as far back as 1986?
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