Rare Beef Salad with Stilton, Poached Pears and Red Wine Dressing
Serves 4
Level of difficulty: Medium
Preparation time: 30 min +
Main ingredient: Meat
Occasion: Main dish
1 bag Florette Mixed Salad
1kg (2lb 4oz) joint of beef (sirloin, preferably)
4 conference pears, peeled, halved and cored
300ml (1/2 pint) red wine
1 tbsp caster sugar
100g (4oz) Blue Stilton
For the dressing
4 tbsp olive oil
2 tbsp red wine vinegar
Pinch of caster sugar
½ tsp English mustard
Salt and freshly ground black pepper
"It’s made with Florette Mixed Salad with rare sirloin of beef, pears poached in red wine and chunks of blue Stilton - the King of English cheeses.
1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the joint of beef in a roasting pan and roast for 1 hour. Wrap in foil and allow to cool.
2 Meanwhile, put the pears into a saucepan with the red wine and sugar. Simmer gently for about 25 minutes, turning occasionally, until the pears are tender and the liquid has reduced down to a syrupy consistency. Cool.
3 Share the Florette Mixed Salad between 4 serving plates. Slice the beef and arrange on the plates with the pears and Stilton. Spoon the reduced wine syrup over the pears.
4 Mix together the olive oil, vinegar, sugar, mustard and seasoning. Drizzle over the salads and serve immediately.
Cook’s tip: For a quick vegetarian version, omit the meat and just have pears with Blue Stilton, adding a few walnut halves for crunch – and extra protein
"
