Posh Nosh Part 2

Welcome again to the fancy food featurette. Sticking with the summer grilling theme, this week it's a light and fresh rocket (arugula) and spinach salad with red onions, toasted pine nuts, feta cheese and a sweet basalmic vinegrette dressing followed by grilled beef tenderloin tips with steamed baby asparagus and fried onions.



So first the salad: take a handful of baby spinach and one of rocket and mix them. Sprinkle some feta and the toasted pine nuts over the leaves and then add thinly sliced red onion rings. For the dressing add roughly equal parts olive oil and basalmic vinegar, a pinch of sugar, a crushed clove of garlic, salt and pepper to taste.



Once the salad was finished I made start on the grilling. I didn't do anything to the steak at all - it was too gorgeous. On a medium grill (all coals well ashed - holding your hand over the grill gets a little uncomfortable after a 4 second count) I cooked it for about 6 minutes per side. There was a good crust on the outside, and was still was nice and pink in the thicker end. I steamed the asparagus for around three minutes and deep-fried thinnly sliced onion rings for the garnish. All pretty simple really, and bloody hell, I'd forgotten how frikkin' good beef tenderloin is!





- Mr. Ed