• Gather and weigh your ingredients
• Flash the Broccoli and Carrot Baton if desired. Drain, refresh and set aside
• Peel the onion, and thinly slice into strips
• Wash the rice, and cook to packet instruction. Drain, refresh and set aside
• Wash the pearl barley and cook to packet instruction. Drain, refresh and set aside
• Wash and thinly "slice" the purple cabbage
• Preparing the Steak
• 1. Remove the steak from the fridge at least 30 minutes before cooking to allow it to come up to room temperature [no more than 2 hours]

  2. Season the steak all over with salt and freshly ground black pepper and drizzle over a little bit of oil. [rub this in using your fingertips]

  3. Place your frying pan over a high heat and add enough oil to coat the bottom of the pan. We want to sear the steak first, so when the pan is smoking hot, add the steak and move it around the pan for a few seconds so it doesn't stick. Then, leave the beef to cook without moving it for 2–3 minutes, until it has a lovely golden crust. Turn the steak over and repeat

  4. Now, sear the steak along the sides to a nice colour, then cook each side of the steak again, for 2–3 minutes for a perfect medium-rare finish.

  Remove from the heat and allow to rest for 10 minutes before cutting to serve.
• Slice the filet Steak in 1 cm slices [ 1/2 of an inch]

Assembly

• LAYER UP !
• 1. Using a bowl or plate, start with some leaves at the bottom

  2. Sprinkle over some Pearl Barley

  3. Add the Broccoli

  4. Add the Onion

  5. Add the Rice etc

  6. Keep layering up until you finish with the Steak slices arranged on top

  7. Sprinkle the crushed walnuts and crumbled blue Cheese on top

  8. Add a dash of salt and a good grind of fresh pepper

  9. Serve with the Blue Cheese dressing

Blue Cheese Dressing