Name: Rare beef tenderloin with caprese salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 300 gram silver fern farms beef tenderloin eye fillet; 1 tablespoon canola oil; 2 rosemary sprigs; 2 slice ciabatta, 5mm thick; 1 tablespoon extra virgin olive oil, plus extra to drizzle; 2 tablespoon vincotto or balsamic reduction; 10 cherry tomatoes, halved; 250 gram buffalo mozzarells balls, halved; 6 basil leaves

Ingredients

300 gram silver fern farms beef tenderloin eye fillet

1 tablespoon canola oil

2 rosemary sprigs

2 slice ciabatta, 5mm thick

1 tablespoon extra virgin olive oil, plus extra to drizzle

2 tablespoon vincotto or balsamic reduction

10 cherry tomatoes, halved

250 gram buffalo mozzarells balls, halved

6 basil leaves

Method

1.Preheat oven to 180°C. Place tenderloin eye fillet on a chopping board, drizzle with canola oil and season on all sides with salt and cracked black pepper.

2.Heat a large heavy-based frying pan on medium heat until hot then seal meat on all sides (this takes about 30-45 seconds in total). Place rosemary sprigs on a small baking tray, place meat on top and transfer to oven. Cook for 18-20 minutes for medium-rare or to your preferred doneness. Rest meat for 6-8 minutes.

3.While the meat is cooking, place ciabatta slices on an oven tray and brush with extra virgin olive oil on both sides, transfer to oven and bake for 5 minutes or until golden.

4.To serve, place rested meat on a clean chopping board and slice thinly. Drizzle vincotto onto serving plates, place a slice of toasted ciabatta on each plate and arrange a few slices of beef on top. Scatter some tomatoes around plates and add mozzarella halves. Scatter with basil, season and drizzle with extra virgin olive oil.

Vincotto is available from specialty food stores.
Note

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Ingredients

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