A salad that for blokes that think salads are for sheilas. Pair it with your more subtle but robust reds.

Ingredients

2 tbs black peppercorns Olive oil 4 x 140g eye fillets steaks 360g kipfler potatoes Sea salt 3 tbs garlic cloves 2 bay leaves 2 sprigs rosemary 6 thyme sprigs 250ml vinaigrette 200g green beans, topped and tailed 1 baby gem lettuce, outer leaves removed 4 tbs baby watercress 100g crème fraiche 1 tbs horseradish relish 2 tsp Dijon mustard Slow Cooked Tomatoes 20ml extra virgin olive oil 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves 1 tsp fresh oregano leaves 4 small gourmet tomatoes Pinch sugar Sea salt and freshly milled pepper

Method

Grind peppercorns in a pestle and mortar until finely and evenly crushed. Tip into a sieve and shake to remove finely ground pepper leaving only the coarsely ground mignonette. Brush steaks with oil and press on crushed peppercorns. Cover potatoes with