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Scotch fillet tagliata and roast vegetable salad
Scotch fillet tagliata and roast vegetable salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Perfectly grilled Scotch fillet paired with a colorful medley of roasted veggies.
Ingredients:
  • 500g baby washed potatoes, halved
  • 4 shallots, roots intact, peeled, halved
  • 4 baby carrots, trimmed, sliced diagonally
  • 60ml olive oil
  • 250g punnet cherry truss tomatoes
  • 3 x 240g Beef Scotch Fillet Steak
  • Salt and pepper
  • 150g rocket leaves
  • 20.00 ml red wine vinegar
  • 40.00 ml small basil leaves
Instructions:
  • Preheat your oven to 220C. Line a baking tray with non-stick baking paper. Arrange potato, shallot, and carrot on the tray, drizzle with 1 tablespoon of oil. Roast for 25 minutes until tender, then add the tomatoes for the last 10 minutes of cooking.
  • Pat dry the beef and massage it with 1 tablespoon of the remaining oil. Sprinkle with salt and pepper. Heat up a barbecue grill or chargrill pan on high heat. Grill the beef for 1-2 minutes on each side for a medium cook or to your preferred level of doneness. Place the beef on a plate, then let it rest for 5 minutes. Cut into thick slices and serve.
  • Combine rocket, roasted vegetables, beef, vinegar, and the rest of the oil in a large bowl. Transfer to a serving platter and garnish with basil leaves before serving.

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