Summer salad with rare roast beef

Ingredients 8
Servings 6


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.