Wednesday, June 10, 2015



150 angus beef tenderloin
250 g parmesan cheese
40 g rocket
80 g cherry tomatoes
2 tbsp balsamic vinegar
2 tbsp mixed herbs
2 tbsp olive oil
1 tbsp garlic paste
1 tsp dried oregano
1 tsp sea salt
3/4 tsp black pepper


Take a large sheet of aluminium foil and brush with a little oil
Place the beef on top and cover with baking parchment
Using a meat tenderiser pound the meat until it's approximately 3 mm thick
Remove the baking parchment and add the salt,pepper,garlic and the remaining olive oil spreading the seasoning evenly on the meat.Cook the meat on a barbecue or under a hot grill to desired preference.
Meanwhile toss the rocket leaves,parmesan cheese,cherry tomatoes and the balsamic vinegar dressing in a bowl.
Plate the the mixed salad,add the beef and serve

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