Beef fillet tail warm salad
Servings 2 people
Cost ££
Ingredients
- 2 fillet tails (grass-fed if possible)
- 1 olive oil
- sea salt and black pepper for seasoning
- 1 red pepper, seeds removed, cut into strips
- 1 courgette, cut into slices
- a bunch of cherry tomatoes
- 2 garlic cloves
- fresh basil
- extra virgin oil
- parmesan cheese, shaved
- lemon wedge
- Kalamata olives (optional)
Instructions
- Prep the vegetables and tomatoes and toss in a bowl with olive oil, some basil and the garlic. Set aside.
- Heat a heavy based frying pan until smoking hot, then sear the beef on all sides - approx 4 - mins total. Add a knob of butter and baste. Remove and rest.
Salad
- Heat a pan until hot cook the vegetables and tomatoes until charred & tender, seasoning as they cook for 3-4 minutes on the first side; 2-3 minutes on the other.Arrange on a serving plate with slices of beef on top, olives (optional), shaved parmesan and a squeeze of lemon.