Beef Fillet With Datterini Tomatoes, Rocket and Parmesan Shavings
(from xombi’s recipe box)
I have done quite a few fish and vegetable based dishes in this blog series so I thought it might be time to add another meat dish.
This time, I am demonstrating the incredibly simple beef fillet with datterini tomatoes, rocket, and parmesan shavings.
Rustic, and I think a bit romantic, this dish would pair really well with a nice Barbera D’Alba.
Source: Huffington Post
Serves 4 peopleCategories: Italian
Ingredients
- 1 x 500g piece of beef fillet (tail)
- – 4 tbsp extra virgin olive oil
- – 1 tsp chopped thyme
- – 150g Datterini or cherry tomatoes, cut into quarters
- – 100g wild rocket
- – juice of 1/2 lemon
- – 1 tsp aged balsamic vinegar
- – 75g Parmesan cheese shavings
- – sea salt and freshly ground black pepper
Directions
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1) Rub the fillet with 1 tablespoon olive oil, then sprinkle over the thyme and season with salt and pepper.
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2) Heat a heavy frying pan. Add the fillet and cook for 3–4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust. Remove from the pan and leave to rest for 3 minutes.
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3) Meanwhile, combine the tomatoes and rocket in a large bowl. Add the remaining olive oil and the lemon juice. Season to taste. Toss gently together, then spread the rocket and tomatoes on a large plate.
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4) Thinly slice the beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over the beef and add a grinding of black pepper. Finish with the Parmesan shavings.