Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Substitute fillet with sirloin or rump steak
- Pre-heat the oven to 200°C/390°F.
- Place the rosa tomatoes in a baking tray, drizzle over olive oil and season with salt.
- Roast in the pre-heated oven for 10 minutes.
- In the meantime, generously season the fillet with salt and freshly ground black pepper.
- Add olive oil to a frying pan and heat until smoking hot. Cook the fillet to your preference (medium rare is recommended), see cooking guideline above and adjust the time according to the thickness of your steak.
- Whilst the fillet is cooking, prepare all of the fresh ingredients for the salad and combine in a large bowl.
- Leave the meat to rest for half its cooking time before slicing it into thin slivers.
- Toss the roasted tomatoes and fillet into the salad.
- Serve with a balsamic glaze and slices of lightly toasted ciabatta bread.
- 500g fillet steak
- Salt and freshly ground black pepper
- Olive oil
- 75g wild rocket leaves
- 2/3 cup sundried tomatoes, halved
- 200g rosa tomatoes
- 30g pine nuts, toasted
- 25g baby herb leaves
- Ciabatta bread, lightly toasted, for serving
- Balsamic glaze, for serving
Tips & Tricks
This salad can also be served as an appetiser.