Fillet Tail Steak Salad

Serves 2

Takes 35 minutes

Fillet tails are a much thriftier cut than the typical fillet steak yet still provide that wonderful tenderness you expect from this cut. Blue cheese adds a piquancy while the addition of eggs offer a silkiness from the jammy yolks. Lastly, everything is kissed with a herby, garlicky dressing – it truly is a crescendo of flavours.

1. Remove the fillet tails from the fridge 1 hour before you want to cook.
2. Place in a bowl or baking dish and pour over the soy sauce, set aside to marinate for 30 minutes.
3. Drain the soy and pat dry, rub the fillet tails with 1 tbsp olive oil, ensuring all sides are coated.
4. Set a griddle pan on a medium-high heat, when it begins to smoke place in the fillet tails. Cook for 4 minutes on one side, flip and cook for a further 4 minutes. Turn every now and then to ensure all sides are seared. (Fillet tails tend to be a more cylindrical shape so you may need to turn more often that your typical flat steaks). This is for meat that is lovely and rare, if you want it cooked more, leave in the pan for a further 5 minutes.
5. Remove and set aside on a board to rest.
6. Whilst the griddle pan is still hot, brush the asparagus with a little oil and salt then place into the pan, cook until all sides are lovely and charred. Set aside for later.
7. Place all the ingredients for the chimichurri dressing in a food processor and gently pulse until you reach your desired consistency, if you want it a little thinner, pour in a drop more oil. Season to taste if you feel you need to at this stage. Set aside.
8. Massage the kale with 1 tbsp extra virgin olive oil and scatter over the two plates.
9. Season the red onion slices with a pinch of salt and roughly scatter over the kale. Divide the tomatoes, cucumber and asparagus between the two plates, keeping it as rustic as you like!
10. Peel and slice the soft boiled eggs and dot in and around the salads.
11. Carve the fillet tails into thin slices and place on top of everything.
12. Crumble over the blue cheese and liberally drizzle the chimichurri dressing all over both plates. Enjoy!

• 800g fillet tails
• 5 tbsp soy sauce
• Olive oil
• 100g kale
• Extra virgin olive oil
• 2 large heirloom tomatoes, halved and thinly sliced
• Small bunch of asparagus tips
• ½ cucumber, shaved into ribbons
• ½ red onion, halved and thinly sliced
• 2 eggs, soft boiled
• Blue cheese (we used Roquefort)

For the Chimichurri Dressing:

• 2 garlic cloves, peeled
• Handful of parsley, roughly torn
• Handful of coriander, roughly torn
• 1 red birds eye chilli, stalk removed
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tsp salt