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How to make it

  • Slice filet crosswise into 3 equal medallions.
  • Season with salt and pepper.
  • Sear in slightly oiled hot pan 4 minutes per side.
  • In a separate bowl mix mustard, olive oil, sherry vinegar and chopped parsley.
  • Add watercress, blue cheese, tomatoes and sliced shallot.
  • Remove filet from pan and place onto plate.
  • Place salad on top then serve immediately.

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