This recipe is part of Phillippa's Mother's Day dinner series - a three-course menu made to impress with minimal fuss. Start with the Pane Toscano with Dressed Stracciatella, and finish on a high with the Fennel Almond Plum Deconstructed Cheesecake.

The Basil Herb Spiced Nut Salad packs so much flavour it can be served with chicken, pork or seafood.

Ingredients:

Beef
- 1.7 kg beef fillet, fridge temp (I use Peter Bouchier)
- 1 tbs olive oil
- ½ tsp salt, pepper
- 30g coriander
- 30g flat-leaf parsley
- 15g mint leaves
- 150g Phillippa’s Herb Spiced Nuts, chopped
- ½ tsp flaked salt
- 2 tbs olive oil
- 2 tbs Phillippa’s Honey Mustard vinaigrette
- 1 tsp ground fresh corriander

Basil Herb Salad

- 2 banana shallots, peeled, finely sliced into rings
- 2 tbs, 30ml, Lemon Juice
- 30g basil leaves

Method:

Beef

1. Preheat fan oven to 180c
2. Place fillet on a large sheet foil. Drizzle with oil and sprinkle generously with salt and pepper
3. Bake for 35-45 minutes, depending how pink you like it. Once baked, remove from oven, cover with the foil edges and leave to rest 10 mins. It will continue cooking so allow for this when you remove it from the oven.

Basil Herb salad

1. Combine shallots and lemon juice in a large bowl, leave minimum 20 minutes.
2. Pick leaves from all herbs, place in a large bowl
3. Just before serving, remove 1 tabsp juice, from the onions, discard, add salt and ground coriander then toss together with the herbs, nuts, olive oil and vinaigrette in a bowl, mix well.
4. Arrange as a bed on a serving platter.

Assembly

1. Slice beef, arrange on the bed of herb salad.
2. Serve with Phillippa’s crusty bread or potatoes and beans.