Spring Steak Salad - cooking recipe

Ingredients

2 None beef tenderloin steaks (about 7 oz each), at room temperature
1 tsp olive oil
None None FOR THE SALAD
1 None fennel bulb, shaved, reserve leaves to garnish
1 None beet, peeled and shaved, reserve any small beet leaves to garnish
1 None handful green beans or asparagus, blanched
1 cup frozen peas, blanched
1 cup frozen fava beans, blanched and peeled
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
1 tsp sumac
None None FOR THE MUSTARD DRESSING
6 tbsp olive oil
2 tbsp lemon juice
2 tsp grainy mustard
2 cloves garlic, finely chopped

Preparation

Heat the grill or a heavy skillet on high heat until very hot. Season the steaks; drizzle with oil. Cook for 3 mins, turn and cook for a 2 further mins. Remove from the heat. Let stand for 5 mins. Slice wafer thin.
Toss together all salad ingredients, along with sliced steak. Garnish with fennel leaves and small beet leaves if you have them. Season to taste.
For the dressing, whisk all ingredients in a small bowl. Season. Drizzle over salad just before serving.