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Photo of Mustard beef with broccolini, pear and fennel salad by WW

Mustard beef with broccolini, pear and fennel salad

8 - 10
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Whole grain mustard

1 tbs


1 tsp

Fresh thyme

2 tsp, chopped

Lean beef fillet

240 g, (Buy 300g) fat trimmed

Caster sugar

½ tsp

Balsamic vinegar

3 tsp, white

Red onion

½ small, thinly sliced


1 bunch(es), cut into 5cm lengths

Fennel bulb(s)

1 baby, thinly sliced


1 medium, thinly sliced

Olive oil

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Combine mustard, honey and chopped thyme in a small bowl.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 1-2 minutes each side or until golden and browned.
  3. Transfer to a baking tray. Spread beef evenly with mustard mixture. Bake for 12 minutes or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing. Meanwhile, combine sugar, 2 teaspoons vinegar and a large pinch of salt in a small bowl and stir to dissolve sugar. Add onion, toss to combine and set aside for 10 minutes to pickle. Drain.
  4. Cook broccolini in a small saucepan of boiling, salted water over high heat for 2-3 minutes or until just tender. Drain. Refresh under cold water and drain.
  5. Combine broccolini, fennel, pear and pickled onions in a large bowl. Drizzle with olive oil and remaining vinegar. Toss gently to combine. Serve beef with broccolini salad. Sprinkle with thyme.


SERVING SUGGESTION: Steamed baby (chat) potatoes. TIP: Lemon juice over fennel and pear to prevent them from discolouring.