Name: Rare beef with tomato, herb and chilli salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 1 large beef fillet (2kg), trimmed; 900 gm mixed cherry tomatoes, halved; 2 cups mint, coarsely chopped (firmly packed); 2 cups coriander (loosely packed); 3 red shallots, thinly sliced; Chilli dressing; 80 ml lime juice (from about 5 limes) (⅓ cup); 50 ml fish sauce; 1 tbsp sweet chilli sauce; 1 garlic clove, crushed; ½ tsp roasted chilli powder, or to taste

Rare beef with tomato, herb and chilli salad

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

Serves 10

Prep

20M

Cook

25M

Total

45M

This beef fillet is served rare and cold so it can be roasted a day ahead – ideal for summer entertaining.

Ingredients

1 large beef fillet (2kg), trimmed

900 gm mixed cherry tomatoes, halved

2 cups mint, coarsely chopped (firmly packed)

2 cups coriander (loosely packed)

3 red shallots, thinly sliced

Chilli dressing

80 ml lime juice (from about 5 limes) (⅓ cup)

50 ml fish sauce

1 tbsp sweet chilli sauce

1 garlic clove, crushed

½ tsp roasted chilli powder, or to taste

Method

1.Preheat oven to 250°C and bring beef to room temperature (30 minutes). Place a heavy tray in the oven to heat. Rub oil all over beef, season to taste, salting the meat well, and place on tray. Roast, turning halfway through cooking, until medium-rare (25 minutes). Rest until completely cooled, then wrap in plastic wrap and refrigerate to chill.

2.For chilli dressing, combine ingredients in a bowl and season to taste.

3.Thinly slice beef and arrange on a platter. Toss tomatoes, herbs and shallots in a bowl to combine. Add dressing, toss to coat, then scatter salad over beef and serve.

Styling by Lisa Featherby

Styling by Kirsten Bookallil