Mustard crusted fillet of beef with deli salad

• 3 tbsp black peppercorns↗ tbsp
• 2 tbsp sea salt↗ tbsp
• 2 tbsp English mustard↗ tbsp

  powder

• /2lb 12oz-3lb 5oz middle fillet of beef
• 3 tbsp olive oil↗ tbsp
• baby new potatoes↗1g g
• butter↗50g g
• tub marinated grilled red and yellow peppers200g g
• jar grilled artichoke290g g

  hearts

• 2 x 85g bags watercress
• small handful mint↗

  leaves

Step-by-step instructions

1. 1

   Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.

2. 2

   Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.