Summer salad with rare roast beef


Ingredients 8
Servings 6
Time

Ingredients

  • 1
    kg
    beef fillet
  • 100
    ml
    basil pesto
  • 250
    g
    strawberries, washed, hulled and sliced
  • 45
    ml
    balsamic vinegar
  • 12
    black olives
  • 200
    g
    salad leaves
  • basil leaves to garnish
  • a little olive oil to sprinkle over
 

Method

 
Preheat oven to 180 ºC. Place fillet in a roasting pan. Rub pesto over and roast for 20 minutes, until rare (fillet should still be pink inside). Cool to room temperature and slice. Toss strawberries in a bowl with balsamic vinegar, olives and salad leaves. Pile on plates and arrange fillet on top. Garnish with basil leaves and a drizzle of olive oil.
 

Read more on: roast  |  beef
 

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