The fillet is the most tender cut of steak making it the best choice for this summery dish.
1. Preheat the barbecue to medium.
2. Rub the beef fillets with some oil and place on the griddle. Season well and grill for 3-4 minutes each sides. Remove from the pan and set aside covered to keep warm for 2 -3 minutes until ready to serve.
3. Meanwhile, combine the honey, 3 tbsp of beetroot relish, salt and pepper in a large bowl and whisk in the olive oil. Add the salad leaves and the blue cheese. Toss to combine.
4. Serve the beef fillet on a bed of blue cheese salad.