CITRUS-FLAVORED BEEF FILLET WITH ENDIVE 500 g beef fillet 1/2 cup marmalade 1/2 cup orange juice 2 tablespoons brown sugar 1 clove garlic, crushed 2 medium oranges 2 tablespoons peanut oil 1/2 cup blanched almonds 2 green onions, sliced thinly 1 kg endives, leaves separated 1/4 cup orange juice, extra

Cut beef into this slices; combine in large bowl with marmalade, juice, sugar and garlic. Cover; refrigerate 3 hours or overnight.

Drain beef over medium bowl; reserve marinade. Remove peel, pith and seeds from oranges; cut into 1cm-thick slices.

Heat the oil in wok or large pan; cook nuts, stirring, until just brown. Remove from wok to large bowl.

Add beef, in batches, to wok; stir-fry until just browned. Place in bowl with nuts.

Add orange slices to same wok; cook, in batches, until just browned both sides. Place in bowl with nuts and beef, add onion; toss gently to combine.

Add reserved marinade to wok, bring to boil; boil 1 minute.

Divide endives among serving plates; top with beef salad, drizzle with combined cooled marinade and extra juice.

Serves 4.

TIP: Beef will be easier to slice if it has beef wrapped tightly in plastic wrap and placed in the freezer for an hour or so.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]