Beef Filet with Succotash
INGREDIENTS
Arugula and Succotash Salad
1 1⁄2 cups French green beans, blanched
1 1⁄2 cups sweet corn kernels, blanched
1⁄2 English cucumber, peeled, seeded and diced in 1⁄4-inch chunks
1 vine-ripened tomato, peeled, seeded and diced in 1⁄4-inch chunks
2 Tbsp red onion, diced into 1⁄4-inch chunks
2 scallions, trimmed and cut on bias
2 Tbsp cider vinegar
1⁄2 Tbsp Dijon mustard
1 garlic clove, minced
1 Tbsp honey
1⁄8 tsp curry powder
3 Tbsp virgin olive oil
1⁄2 cup cilantro, roughly chopped
Sea salt and freshly ground pepper
1 lb baby arugula
Combine vegetables in small bowl. In another bowl, combine vinegar, mustard, garlic, honey and curry powder. Whisk in olive oil. Combine vinaigrette with vegetables. Add cilantro, salt and pepper. Place arugula on plate and top with succotash salad.
Grilled Organic Beef Fillet
1 1⁄2 lb organic beef cut into 6-oz steaks
2 Tbsp olive oil
2 Tbsp fresh thyme, chopped
Sea salt and freshly ground pepper
PREPARATION
Prepare gas or charcoal grill. Season steaks on both sides and grill to desired doneness. Keep meat warm for 5 to 10 minutes. Slice and arrange over succotash salad.
