Name: Herb-crusted beef with confit cherry tomatoes
Prep time: 145 min
Cook time: 26 min
Total time: 171 min
Yield: 1
Ingredients: 125.00 ml chopped mixed herbs (such as thyme, rosemary, flat-leaf parsley and basil, plus 2 extra sprigs of each for the confit tomatoes); 1kg beef fillet, trimmed; 60ml olive oil; 150g aioli; 40.00 ml black olive tapenade; 250.00 ml micro herbs (see note) or rocket leaves, to garnish; 2 x 250g punnets cherry tomatoes; 125ml balsamic vinegar; 250ml olive oil; 2 garlic cloves, sliced; 2 eschalots, sliced

Herb-crusted beef with confit cherry tomatoes

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Prep Time:
145 minutes

Cook Time:
26 minutes

Total Time:
171 minutes

Elevate dinner with flavorful herb-crusted roast beef and savory confit tomatoes.

Ingredients:

125.00 ml chopped mixed herbs (such as thyme, rosemary, flat-leaf parsley and basil, plus 2 extra sprigs of each for the confit tomatoes)
1kg beef fillet, trimmed
60ml olive oil
150g aioli
40.00 ml black olive tapenade
250.00 ml micro herbs (see note) or rocket leaves, to garnish
2 x 250g punnets cherry tomatoes
125ml balsamic vinegar
250ml olive oil
2 garlic cloves, sliced
2 eschalots, sliced

Instructions:

Prepare the tomatoes by scoring a small cross at the base. Quickly blanch them in boiling water for 20 seconds, then transfer to iced water for 30 seconds. Peel the skin off immediately and place the tomatoes in a bowl. In a pan over medium heat, gently warm balsamic vinegar, oil, garlic, shallots, and extra herbs for 2 minutes. Pour the mixture over the tomatoes, allowing them to marinate for a minimum of 2 hours. Keep covered in the fridge for up to 3 days before serving; make sure to bring them to room temperature before enjoying.
1. Preheat the oven to 180C. 2. Spread chopped herbs on a sheet of baking paper. 3. Brush beef with 2 tablespoons of oil, season, and coat in herbs. 4. Heat 1 tablespoon of oil in a flameproof baking pan over medium-high heat. 5. Seal beef on all sides for 3-4 minutes until evenly browned. 6. Transfer beef to the oven and cook for 20 minutes for rare or until desired doneness. 7. Alternatively, sear the beef on a hooded barbecue for 3-4 minutes, then cook with the hood down for 20 minutes. 8. Rest the beef for 5 minutes before serving.
Adjust the aioli consistency by whisking in 1-2 tablespoons of hot water until smooth and pourable. Spread a dollop of tapenade on individual plates.
Slice the beef thickly and place on plates. Add confit tomatoes on top of the beef, drizzle with aioli, and garnish with micro herbs or rocket leaves. Serve with the extra tomatoes and aioli on the side.

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