Roast Beef Fillet with Panzanella
1.2kg beef fillet
6 thick slices sourdough bread
⅓ cup extra virgin olive oil, plus extra for brushing
2 tbs white balsamic vinegar
1 clove garlic, minced
500g mixed tomatoes, halved
1 Lebanese cucumber, peeled and diced
½ small red onion, thinly sliced
1 tbs baby capers
1 cup fresh basil leaves, torn, plus extra to serve
sea salt & black pepper
Preheat oven to 180°C Fan.
Heat a non-stick grill, teppanyaki plate or large frypan over medium-high heat. Brush beef with oil and season with salt and pepper. Brown beef for 2-3 minutes, turning, until browned all over. Transfer to a roasting tray and roast for 20 minutes for medium, or until cooked to your liking. Cover loosely with foil and rest for 15 minutes.
Meanwhile, brush bread with oil and season with salt and pepper. Place onto grill and cook for 5 minutes, turning, until toasted and charred. Break up into chunks.
Add oil, vinegar, garlic, tomatoes, cucumber, onion, capers, basil leaves and bread into a large bowl. Season with salt and pepper and toss to combine.
Slice the beef and transfer to a platter. Arrange salad on the side and top with extra basil leaves.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
