185 calories per person

Cooking and preparation: 30 minutes

Level of difficulty: **

Serves 4

 

Ingredients

500ml water

1tbsp white wine vinegar

40g finely sliced red cabbage

2tsp olive oil

60g courgette, peeled in long strips with a thin layer of flesh attached

30g mangetout, julienne strips  4cm long

30g red onion, chopped

360g sirloin, fillet or rump steak

Salt and pepper to taste

 

Raw onion garnish

30g red onion, finely sliced

2tbsp coriander leaves

 

Garnish

2 hearts of Little Gem or cos lettuce, leaves separated

6 tbsp Thai Vinaigrette

Fleur de sel

 

Method

Start by preparing the raw onion garnish: soak the onions and the coriander leaves in cold water containing a few ice cubes for 30 minutes – this will increase their flavour and crispiness.

Meanwhile, prepare the vegetables: bring 500ml water and the white wine vinegar to the boil. Blanch the red cabbage for 3 minutes the drain, refresh in cold water and drain again; set aside.

If you intend to frill the beef and eat it warm, preheat the grill to a hot setting about 20 minutes before you want to serve the dish.

Complete the cooked vegetables by heating 1 tbsp of the olive oil in a non-stick frying pan. Lightly sauté the courgette peel and the mangetout for 2 minutes, all the time stirring and shaking the pan. Season and set aside on a plate in a warm place.

Add the remaining olive oil to the frying pan and sweat the chopped red onion for several minutes or until soft without browning; set aside in a warm place.

Grill or pan-fry the beef to the degrees of doneness you like, without using additional fat. When the beef is cooked, cover it loosely with foil and set aside to rest for 7 minutes in a warm place.

 

To serve

Drain the raw onion garnish and dress the lettuce leaves in about half of the Thai Vinaigrett. Arrange half the leaves on the bottom of 4 serving plates. Add the prepared red cabbage, the courgettes, mangetout and the onions, then add the remaining salad leaves.

Carve the beef into thin slices. Season them and coat them lightly in the remaining Thai Vinaigrette. Drape the slices on top of the lettuce leaves and arrange the drained raw onion garnish over the beef. Add a touch of fleur de sel and serve.

 

Read about Michel Guérard here.