Beef Fillet Tail & Charred ‘Ratatouille‘ Salad

Name: Beef Fillet Tail & Charred ‘Ratatouille‘ Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 x 200g Fillet tails; 1 tbls light olive oil; Sea salt & cracked black pepper; 1 x red pepper, seeds removed & cut into strips; 1 x courgette cut at a angle into lozenges; 1 x red onion peeled & sliced into rings; 2 bunches cherry plum tomatoes on the vine; 2 x cloves garlic; 12 nicoise or Kalamata olives; 4 tbls fruity cold pressed olive oil; Small bunch basil; Parmesan for shaving; 1 x lemon cut into wedges

20 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 x 200g Fillet tails
1 tbls light olive oil
Sea salt & cracked black pepper
1 x red pepper, seeds removed & cut into strips
1 x courgette cut at a angle into lozenges
1 x red onion peeled & sliced into rings
2 bunches cherry plum tomatoes on the vine
2 x cloves garlic
12 nicoise or Kalamata olives
4 tbls fruity cold pressed olive oil
Small bunch basil
Parmesan for shaving
1 x lemon cut into wedges

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Method

Method for Fillet tails

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

Method for Grilled Ratatouille

Toss the prepared vegetables & tomatoes in the olive oil with a few basil or thyme stalks & the garlic up to one hour before grilling.
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

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