Seared Beef with Watercress, Chicory and Pear
Ingredients
- 4 peeled firm pears
- 2 cups red wine
- 2 tbsp caster sugar
- 1 bunch watercress
- Baby spinach leaves
- 1 head of chicory (or arugula if not available)
- Beef filet
- 4 tbsp olive oil
- Bertozzi Parma Flakes
- Balsamic Vinegar
- Black pepper
Preparation
- Put the whole pears into a saucepan with the wine and sugar.
- Heat and simmer gently uncovered, turning the pears until they are tender.
- Carefully lift the pears from the reduced liquid and leave them to cool.
- Place the watercress, spinach and chicory on a plate.
- Preheat a pan on high for the beef.
- Brush the rump steak with one tablespoon olive oil, then sear it for two minutes on each side.
- Remove, cover with foil and leave to rest for five minutes.
- Cut the pears into slices, removing the core, and arrange on the plate.
- Slice the beef and place on the dish.
- Add the Bertozzi Parma Flakes.
- Drizzle the remaining olive oil over the plate along with a few drops of balsamic vinegar.
- Serve sprinkled with freshly ground black pepper.
