British beef with a green bean salad, sundried tomatoes and caramelised shallots

Reminiscent of summer holidays camping in Brittany, of huge piles of gently cooked green beans bought at the bustling morning market, with jars of peppery homemade vinaigrette, meltingly good steak and caramelised shallots, says Miranda Gore Browne. You can follow Miranda at @Mirandabakes on Instagram and Facebook as Miranda Gore Browne

Ingredients

• 400g sirloin steak
• 2 tbsp of butter
• 150g shallots, thinly sliced
• 1 tsp light soft brown sugar
• 400g green beans
• 200g mange tout
• 60g rocket
• 200g tenderstem broccoli
• 80g sundried tomatoes
• Chopped mint
• Fresh basil
• 1 tsp wholegrain mustard
• 4 tbsp rapeseed oil
• 4 tbsp cider vinegar
• 2 tsp thick honey
• Salt and pepper

Method

1. In a large frying pan, cook the thinly sliced shallots; once they have softened, add a teaspoon of soft light brown sugar. Stir to caramelise and then lift out of the pan and put to one side to cool.
2. Season the steak with salt and pepper and cover the top with a teaspoon of mustard.
3. Put a tablespoon of butter into the pan and cook the steak until medium cooked (or to your preference). Put to one side on a plate to rest.
4. Lightly cook the green beans, broccoli and the mange tout in boiling water until just tender, then drain. Add a tablespoon of butter and a handful of chopped mint to the vegetables and toss.
5. Add chopped sun-dried tomatoes and basil to the pan and cook for a few minutes and then remove from the heat.
6. Put the rocket onto a large serving platter.
7. Combine the oil, cider vinegar and honey, then spoon some of this dressing over the rocket.
8. Pile on the beans and sundried tomatoes and add more dressing.
9. Slice the beef and pile on top
10.  Add the caramelised shallots.
11. Serve just as it is or with crusty bread.