Buttered Jerseys
A taste of spring with glorious, fresh buttered Jersey Royals
Poached beef fillet with watercress & walnut salad
- Preparation and cooking time
- Total time
- Ready in 45 mins
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1l stock (from a cube is fine)
- 1 large onion
- 1 head fennel, sliced
- 1 large carrot, sliced
- 2 bay leaves and 2 sprigs rosemary
- 500g joint beef fillet
For the salad
- 100g bag watercress
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 50g chopped walnuts
Method
- STEP 1
Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.
- STEP 2
Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.
- STEP 3
Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.
