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

Mustard beef with broccolini, pear and fennel salad

Total Time
30 min
10 min
20 min


Whole grain mustard

1 tbs


1 tsp

Fresh thyme

2 tsp, chopped

Beef fillet (tenderloin), raw

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


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.