Rare beef tenderloin with caprese salad

Preheat oven to 180°C. Place tenderloin eye fillet on a chopping board, drizzle with canola oil and season on all sides with salt and cracked black pepper.

Heat a large heavy-based frying pan on medium heat until hot then seal meat on all sides (this takes about 30-45 seconds in total). Place rosemary sprigs on a small baking tray, place meat on top and transfer to oven. Cook for 18-20 minutes for medium-rare or to your preferred doneness. Rest meat for 6-8 minutes.

While the meat is cooking, place ciabatta slices on an oven tray and brush with extra virgin olive oil on both sides, transfer to oven and bake for 5 minutes or until golden.

To serve, place rested meat on a clean chopping board and slice thinly. Drizzle vincotto onto serving plates, place a slice of toasted ciabatta on each plate and arrange a few slices of beef on top. Scatter some tomatoes around plates and add mozzarella halves. Scatter with basil, season and drizzle with extra virgin olive oil.