 |
Grilled Beef with Roastede 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
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
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.
Source: Beef and Lamb NZ |
|
|
