GRILLED BEEF WITH ROASTED TOMATOES AND AIOLI The beef in this dish may be served warm or cold and makes a wonderful supper or weekend brunch when served on a large platter. Individual portions work superbly as a light lunch or entrée.
ingredients
Beef
- 800g piece beef eye fillet, fully trimmed (or scotch, rump or sirloin)
- Olive oil to brown beef
- Tuscan spice mix or lemon pepper to taste
Dressing
- 1½ cups Verjuice or white wine vinegar
- 3 Tbsp balsamic vinegar
- 2½ cups extra virgin olive oil
- Sea salt and freshly milled pepper to taste
Garnish
- 250g rocket leaves
- 250g baby salad leaves
- Sea salt and freshly milled pepper to taste
- 12 tomatoes oven-roasted at 180°C until they split (approx. 15 minutes)
- Roasted Garlic Aioli
method
Beef
Brush the beef with a little oil and season on both sides. Grill or pan-fry over a moderate heat until medium rare or cooked to your liking. Remove from the heat and rest, covered in a warm place for 10-15 minutes.
Dressing
Combine all the ingredients.
to serve
Combine the rocket and salad greens in a clean bowl and season. Mix in just enough dressing to coat the leaves.
Carve the beef and arrange with the salad greens and roast tomatoes. Drizzle with a little extra dressing and the Aioli and serve.
tips
Ask your butcher to remove the fat cover and silverskin.
Ensure the tomatoes you use are firm but rich in colour.
Good quality Aioli is available from most supermarkets. To make your own, add crushed roasted garlic to your own homemade mayonnaise.
Serves 6