BEEF AND BROWNED VEGETABLE SALAD WITH MUSTARD-SEED DRESSING Mustard-seed oil is a mild-tasting oil made from the first pressing of the fine yellow mustard seeds. A nut oil such as macademia or hazelnut can be used in place of the mustard-seed oil if you prefer. 500 g beef fillet 3/4 cup dry red wine 2 cloves garlic, crushed 500 g fresh asparagus, trimmed 500 g Swiss brown mushrooms 120 g thinly sliced pancetta 300 g snow peas 1 red mignonette lettuce MUSTARD-SEED DRESSING 1/3 cup red wine vinegar 2 teaspoons seeded mustard 1/4 cup mustard-seed oil 1/4 cup olive oil

Cut beef crossways into four even-sized pieces; combine with wine and garlic in large bowl. Cover; refrigerate 3 hours or overnight.

Drain beef; discard marinade. Cook beef, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired. Cover beef; rest 5 minutes, slice thinly.

Wipe cooled grill plate clean with absorbent paper. Oil and reheat grill plate; cook asparagus, in batches, until browned and just tender. Cut asparagus into 5cm lengths.

Cook mushrooms, in batches, on same grill plate until brown and just tender.

Cook pancetta, in batches, on same grill plate until crisp; chop coarsely.

Halve snow peas diagonally; boil, steam or microwave until just tender. Drain; cool.

Gently toss beef, asparagus, mushroom, pancetta, snow peas and lettuce in large bowl with dressing.

MUSTARD-SEED DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

TIP: Swiss brown mushrooms are often labeled cremini or Roman mushrooms in the vegetable section of your supermarket. You can substitute fresh shiitake or even button mushrooms in this recipe if you like.

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