Fillet of Beef with Niçoise Salad

(To Serve 4)
Marinade
Niçoise Salad
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1 large aubergine, cut into thin slices
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Olive oil
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1 onion, thinly sliced
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2 green peppers, deseeded, thinly sliced
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450 g (1 lb) tomatoes, skinned, quartered and seeds removed
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2 eggs, hard-boiled and quartered
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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. |