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Recipe

Balsamic beef fillet with rosti

What better to pair with a juicy, tender balsamic beef fillet, than roasted tomatoes and watercress to serve

May 29, 2014 2:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Balsamic beef fillet with rosti
  • 2 250g punnets vine-ripened cherry tomatoes
  • salt and pepper, to season
  • 1/4 cup olive oil
  • 4 beef eye fillet steak medallions
  • 600 gram peeled, grated potatoes
  • vegetable oil, for shallow-frying
  • 1 clove garlic, crushed
  • 4 thyme sprigs
  • 1/4 cup red wine
  • 3/4 cup beef consomme or stock
  • 2 tablespoon balsamic glaze
  • 1 tablespoon dijon mustard
  • 豆瓣菜,服务

Method

Balsamic beef fillet with rosti
  • 1
    Preheat grill to hot. Line oven tray with baking paper. Place tomatoes on tray, brush with half olive oil. Season to taste. Grill 2-3 minutes.
  • 2
    Meanwhile, in a large, heavy-based frying pan, heat half remaining oil on high. Cook steak 2-3 minutes each side for medium. Remove from pan and rest, covered, 5 minutes. Wipe pan clean.
  • 3
    Squeeze excess moisture from grated potato and season to taste. Add enough vegetable oil to cover base of pan and heat on medium.
  • 4
    Shape quarter-cups of potato into discs and add to hot oil. Cook 1-2 minutes each side, until crisp and golden, pressing with an egg slice. Drain on paper towel.
  • 5
    Reduce heat to medium. Add remaining oil to pan. Saute garlic and thyme 30 seconds. Add wine, Cook 1 minute. Whisk in stock, glaze and mustard. Boil 1-2 minutes, until reduced and thickened. Keep warm.
  • 6
    Serve steaks on rosti with tomatoes, sauce and watercress.

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