Balsamic and beef salad

Colourful - and scrumptiously filling.
recipe, balsamic, beef, salad, summer,light meals
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Recipe from: 8 January 2016
Preparation time: 15min + Standing time
Cooking time: 20 min


  • 800
    beef fillet
  • 2
    red onions, thickly sliced
  • 4
    large tomatoes, sliced
  • sea salt and black pepper
  • wild rocket to serve
  • 1/2
    balsamic vinegar
  • 2
    garlic cloves, crushed
  • 1/2
    olive oil
  • 2
  • juice and zest of half a lemon
Servings: Change Serving


Preheat oven to 200ºC.

Season fillet. In a bowl whisk together all the marinade ingredients.

Add fillet, allow to stand for 30 min.

Add fillet to a piping hot frying pan and brown on all sides; reserve marinade. Roast onion, tomato and fillet on a baking tray in oven for 10–15 min.

Set fillet aside and allow to cool, then cut into thin slices. Pour reserved marinade into the pan and simmer until reduced by half.

To serve:

Divide sliced fillet between 4 plates, add the onions and tomatoes, drizzle with the reduced marinade and top with rocket.

Words and image: Fairlady

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Read more on: recipe  |  summer  |  beef  |  salad  |  light meals

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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