Poached Fillet of Beef with Green Salad and Avocado Dressing

Place the stock and flavourings in a deep pot and simmer for 20 minutes to infuse. Taste and add salt and pepper if required.
The stock needs to be really well flavoured. Tie the fillet with string [this retains the shape], tucking a few bay leaves under the string as you go. Hang it from a wooden spoon suspended across
the top of the pot. It may be necessary to cut the fillet into two pieces, depending on its length and the diameter of your pot.

Ensure the meat is not touching the bottom of the pot. Poach gently for 7-10 minutes depending on the degree of doneness required. The stock should be barely moving. Lift out and
allow to rest for 10 minutes, covered with a clean cloth. Remove the string and slice. Season generously with salt and freshly ground black pepper and serve on a platter with the salad. Serve warm
or at room temperature.

1 kilo of beans and peas made up of sugar snap peas, slim green beans, snow peas and edamame beans (Japanese soy beans), equal quantities of two, three or four types.
Bring a pot of well salted water to the boil and blanch each type of bean separately until al dente. Refresh in iced water to set the colour, then drain well. Combine the beans and set aside.

Place the goat’s cheese, garlic, wasabi and 1⁄2 cup of the buttermilk in a small food processor. Blend well, add the remaining ingredients and blend until a smooth dressing is formed.
Season to taste.

To serve: Place the sliced beef on a serving platter with the beans alongside. Spoon some of the dressing over the beans and scatter a few torn basil leaves. Serve the remaining dressing in a bowl on the side. Serves 6

Edamame beans are available frozen, either in the pod or out, from Asian stores. They make a delicious snack when blanched and salted, and they are good for you too!