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Ingredients

  • 4 firm pears, peeled
  • 600ml (1 pt) red wine
  • 25g (1oz) caster sugar
  • 1 bunch watercress
  • Handful of baby spinach
  • 1 head chicory, broken into separate leaves
  • 450g (1lb) rump steak
  • 4 tbsp olive oil
  • 175g (6oz) Parmigiano Reggiano shavings
  • 2 tbsp balsamic vinegar
  • Freshly ground black pepper

Method

  • STEP 1
    Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender
  • STEP 2
    Carefully lift the pears from the reduced liquid and leave them to cool. Share the watercress, spinach and chicory between four serving plates or bowls.
  • STEP 3
    Preheat a char-grill pan or heavy-based frying pan. Brush
  • STEP 4
    the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes.
  • STEP 5
    Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions.
  • STEP 6
    Add the shavings
  • STEP 7
    of Parmigiano Reggiano cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with
  • STEP 8
    freshly ground black pepper.
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