ngredients
1/2 cup cut mixed herbs (such as thyme, rosemary, Italian parsley and basil), and a pair of additional sprigs of every for the confit tomatoes
1kg beef fillet, trimmed
1/4 cup (60ml) vegetable oil
1/2 cup (150g) garlic sauce (see note) (garlic mayonnaise)
2 tbs ripe olive paste
1 cup small herbs (see note) or rocket leaves, to garnish
Confit tomatoes
2 x a pair of50g punnets cherry tomatoes
1/2 cup (125ml) white balsamy (see note)
1 cup (250ml) vegetable oil
2 every garlic cloves and eschalots, sliced
Method
For the confit, cut alittle cross within the base of tomatoes. Blanch in boiling water for twenty seconds. Drain. Place in iced water for thirty seconds. Peel at once and place during a bowl. heat balsamy, oil, garlic, onion and further herbs during a pan over medium heat for two minutes. Pour over tomatoes. Leave to infuse for a minimum of a pair of hours. cowl and confine icebox for up to three days till required. rouse temperature before serving.
Preheat the kitchen appliance to 180°C. unfold the cut herbs on a sheet of baking paper. Brush beef with a pair of tablespoons oil, season, then appear herbs to coat. Heat remaining one tablespoon oil during a flame-retardant baking pan over medium-high heat. Seal beef, turning, for 3-4 minutes till equally brunet . Transfer to kitchen appliance for twenty minutes for rare, or till deep-fried to your feeling. (Alternatively, sear the meat on a hooded barbecue for 3-4 minutes, then cook with the hood down for twenty minutes). Rest the meat for five minutes.
Loosen the garlic sauce with 1-2 tablespoons predicament till a gushing consistency. unfold slightly paste on every plate.
Thickly slice the meat, then transfer to plates. high the meat with some confit tomatoes, drizzle with the garlic sauce, then garnish with small herbs or rocket leaves. Serve with the remaining tomatoes and garlic sauce.
