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beef fillet tail & charred ‘ratatouille ‘salad


Method for Fillet tails

  1. Heat a heavy based frying pan until smoking hot.
  2. Sear the beef all over, this will take 4-5 minutes until the beef is rich & caramelised.
  3. Remove from pan & keep warm whilst you assemble the broth.

Method for Grilled Ratatouille

  1. Toss the prepared vegetables & tomatoes in the olive oil with a few basil or thyme stalks & the garlic up to one hour before grilling.
  2. Heat a griddle pan until very hot then griddle the vegetables until charred & tender, seasoning as they cook for 3-4 minutes on the first side. then 2-3 minutes after they've been turned & keep warm.

To Serve

  1. Arrange the grilled vegetables onto warmed serving plates with a bunch of tomatoes on each.
  2. Slice the beef into thin slivers & scatter around the plate.