Fillet of Beef with Niçoise Salad

(To Serve 4)

• 1.2 kg (2 ½ lb) fillet of beef in the piece trimmed and tied.

Marinade 

• 2 tablesp. oil 
• 1 tablesp. fresh root ginger, finely chopped
• 2 garlic cloves, chopped
• 2 tablesp. dry sherry 
• 2 tablesp. soy sauce

Niçoise Salad

• 1 large aubergine, cut into thin slices
• Olive oil 
• 1 onion, thinly sliced 
• 2 green peppers, deseeded, thinly sliced 
• 450 g (1 lb) tomatoes, skinned, quartered and seeds removed
• 2 eggs, hard-boiled and quartered
• 50g (2 oz) black olives

METHOD: Marinade

Combine the marinade ingredients in a bowl. Place the meat in a shallow dish. Pour over the marinade. Leave overnight if possible. Turn occasionally. Remove the meat from the marinade, put on a baking tray and place in a pre-heated oven, Gas Mark 6, 200°C (400°F). Allow 8 minutes per lb for rare, 10 minutes per lb for medium. When the meat is cooked, allow it to cool and then cut into slices.