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Gail's Barbecued Beef Fillet and Fresh Green Bean & Cauliflower Salad

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Green Bean Cauliflower Salad
1 small cauliflower broken up into florets
1 punnet green beans top and tailed
Blanche these two ingredients in boiling salted water for 2 minutes, drain and place on absorbent towel to dry and cool completely.
You can also place cauliflower on baking tray and bake in oven until still crisp if preferred.
Once cooled place in serving dish, add rocket, cherry tomatoes, green olives, sliced onion, hard boiled eggs, feta cheese.
Place in fridge to chill and just before serving toss with honey & mustard salad dressing.
Honey & Mustard Dressing
85 ml Extra virgin olive oil
65 ml White wine vinegar or standard white grape vinegar
30 ml Whole grain mustard
5 ml Minced garlic
5 ml Paprika
15 ml Honey
5 ml Garlic and herb spice
Salt and black pepper to taste
Place all ingredients in a glass jar and shake well for 1 minute until blended.
Barbecue Beef Fillet
800 g beef fillet whole
Rub in seasoned salt, Black pepper, 1 tbsp minced garlic.
Rub the meat with olive oil.
Leave covered at room temperature until the fire is ready.
Grill over hot coals 5 to 6 minutes per side.
That is medium/rare. If you want it well done grill for longer.
Leave to rest 7 minutes before carving into slices.
Serve with Woolies Pepper sauce heated in microwave.
Prepared, Tried and Tested by: Gail Haselsteiner

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