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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.

By Lisa Featherby
  • 20 mins preparation
  • 25 mins cooking
  • Serves 10
  • Print
This beef fillet is served rare and cold so it can be roasted a day ahead - ideal for summer entertaining.


  • 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


  • 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.
  • Author: Lisa Featherby