Beef with apple and bocconcini salad

Scotch fillet and bocconcini make a delicious combination in this fast and fresh salad.

• 2 tablespoons olive oil
• 500g Coles Australian Beef Scotch Fillet Steaks
• 1 1/2 tablespoon honey
• 2 teaspoon wholegrain mustard
• 1 tablespoon lemon juice
• 120g pkt Coles Brand Australian 4 Leaf Salad
• 1/4 cup coarsely chopped chives
• 1 Granny Smith apple, cored, thinly sliced
• 1/3 cup (40g) toasted pecans, coarsely chopped
• 4 bocconcini, torn

1. Step 1

   Heat half the oil in a large frying pan over high heat. Cook beef for 3 mins on each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 mins to rest.

2. Step 2

   Meanwhile, place the honey, mustard and remaining oil in a small saucepan over low heat. Cook, stirring, until warmed through and honey dissolves. Remove from heat. Stir in the lemon juice. Season.

3. Step 3

   Thickly slice the beef. Combine the salad leaves, chives, apple, pecans and bocconcini in a large bowl. Divide among serving dishes and top with the beef. Drizzle with the dressing.