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Foodie Thursday: Raw Dressed Beef Fillet, with Green Olives and Walnuts

Resident cook Nigel Barden brings in raw dressed beef fillet, with green olives and walnuts for Simon and the team to try.

1 hour, 55 minutes

Last on

Thu 4 Jun 2015 17:05

Music Played

  • Queen

    One Vision

    • Queen - Greatest Hits II.
    • Parlophone.
  • Alesha Dixon

    The Way We Are

    • (CD Single).
    • Precious Stone Records.
  • Tavares

    Heaven Must Be Missing An Angel

    • 20 Songs Of Love From The 70's (Vario.
    • MFP.
  • The O’Jays

    I Love Music

    • The Greatest Hits Of 1976 (Various).
    • Premier.
  • Andy Williams

    Can't Take My Eyes Off You

    • Heartbeat: Love Me Tender (Various).
    • Global Television.
  • Take That

    Higher Than Higher

    • III.
    • Polydor.
    • 6.
  • Hazel O’Connor

    Will You?

    • And Then She Kissed Me Vol.1 (Various.
    • Debutante.
  • OutKast

    Hey Ya!

    • Outkast - Speakerboxxx.
    • Arista.
  • Dean Martin

    That's Amore

    • Best Of The Capitol Years - Dean Mart.
    • Capitol.
  • The Chiffons

    Sweet Talkin' Guy

    • Sweet Talkin' Guy - Sound Of 60's Gal.
    • Old Gold.
  • MIKA

    Talk About You

    • (CD Single).
    • Casablanca.
    • 001.
  • Ella Henderson

    Hold Back The River

    • Dermot O'Leary Presents The Saturday Sessions 2015 (Various Artists).
    • Sony Music TV.
    • 003.
  • Van Morrison & Clare Teal

    Carrying A Torch

    • Duets.
    • RCA.
    • 001.
  • Edwin Starr

    Contact

    • 100 All Time Classic Dance Hits Of The 1970s (Various Artists).
    • Connoisseur.
    • 18.
  • Frankie Laine

    Rawhide

    • Rediscover The 60's - Sealed With A K.
    • Old Gold.

Raw Dressed Beef Fillet, with Green Olives & Walnuts

by Valentine Warner from The Good Table - Adventures in & Around My Kitchen (Mitchell Beazley / Octopus)Ìý

Serves 4

Ìý

Prep time: 15 mins

Cooking time: none

Ìý

Ingredients

175g beef fillet, trimmed

10 good green olives, pitted & roughly chopped

8 good-quality walnuts, halved

½ medium unwaxed lemon

1 dsp walnut oil

1 dsp olive oil

flaked sea salt & black pepper

a pinch of dried chilli flakes

leaves from 2 sprigs of marjoram

Ìý

Method

  • Cut the beef in slices approximately 5mm wide & lay a few between two large sheets of baking paper.
  • Beat out each slice paper-thin (about 1mm) with a rolling pin.
  • Gently peel each slice from the paper & lay the slices over one large plate, or as four single servings.
  • Scatter the olives over the beef followed by the walnuts.
  • Finely grate over the zest of the lemon half. Squeeze over the lemon juice, then splash over the oils before scattering generously with flaked sea salt & the dried chilli flakes.
  • Follow with a little black pepper & a scattering of the marjoram.Ìý Eat immediately.Ìý

Ìý

Pimientos de Padrón (Padrón Peppers)

Serves 4 as a pre-dinner nibble

Prep time: 2 mins

Cooking time 5 mins

Ìý

Ingredients

250g pimientos de Padrón

2 dsp light olive oil

coarse sea salt

ÌýÌý

Method

  • Wash the peppers & drain them in a colander, then pat them dry with kitchen paper.Ìý
  • Heat the oil in a frying pan over a medium heat & tip in the peppers.Ìý They should sizzle immediately.
  • Fry the peppers for approx. 5 mins until well blistered & browned.
  • Serve on a plate lined with kitchen paper, with the peppers scattered generously with chunky sea salt.

Broadcast

  • Thu 4 Jun 2015 17:05