We just got paid, so fillet steak it was! (Not the whole piece of fillet Nigel suggests in the recipe - too expensive and too much meat) The dressing was really the star here - a light, creamy mayonnaise flavoured with lemon, mustard and mint. As we had started the meal with tomato and fresh pesto bruschettas and will finish with pear and blueberry cake, we needed no potatoes with the steak, making do with a mound of green and runner beans, carrots and courgettes. Yummy with a bottle of Aussie Cabernet Sauvignon from the Margaret River (and classic mojitos to start). Hope you don't think we are lushes........
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