Name: Balsamic beef fillet with rosti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 250g punnets vine-ripened cherry tomatoes; salt and pepper, to season; 1/4 cup olive oil; 4 beef eye fillet steak medallions; 600 gram peeled, grated potatoes; vegetable oil, for shallow-frying; 1 clove garlic, crushed; 4 thyme sprigs; 1/4 cup red wine; 3/4 cup beef consomme or stock; 2 tablespoon balsamic glaze; 1 tablespoon dijon mustard; watercress, to serve

Ingredients

2 250g punnets vine-ripened cherry tomatoes

salt and pepper, to season

1/4 cup olive oil

4 beef eye fillet steak medallions

600 gram peeled, grated potatoes

vegetable oil, for shallow-frying

1 clove garlic, crushed

4 thyme sprigs

1/4 cup red wine

3/4 cup beef consomme or stock

2 tablespoon balsamic glaze

1 tablespoon dijon mustard

watercress, to serve

Method

1.Preheat grill to hot. Line oven tray with baking paper. Place tomatoes on tray, brush with half olive oil. Season to taste. Grill 2-3 minutes.

2.Meanwhile, in a large, heavy-based frying pan, heat half remaining oil on high. Cook steak 2-3 minutes each side for medium. Remove from pan and rest, covered, 5 minutes. Wipe pan clean.

3.Squeeze excess moisture from grated potato and season to taste. Add enough vegetable oil to cover base of pan and heat on medium.

4.Shape quarter-cups of potato into discs and add to hot oil. Cook 1-2 minutes each side, until crisp and golden, pressing with an egg slice. Drain on paper towel.

5.Reduce heat to medium. Add remaining oil to pan. Saute garlic and thyme 30 seconds. Add wine, Cook 1 minute. Whisk in stock, glaze and mustard. Boil 1-2 minutes, until reduced and thickened. Keep warm.

6.Serve steaks on rosti with tomatoes, sauce and watercress.

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Ingredients

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