Beef Fillet and Rocket Salad



Serves 4

500g fillet steak
200g cherry tomatoes, halved
250g wild Rocket
Olive oil
Balsamic vinegar
2 tsp fresh, chopped thyme
1 lemon
Sea salt & crushed black pepper
Grana Padano shavings 



Mix 1 tablespoon of olive oil with the fresh thyme and a small pinch of salt and pepper. Rub the beef fillet in the oil mixture and seal in a sandwich bag to marinate, ideally overnight. 

Place the marinated beef fillet on a pre-heated griddle pan and cook for 5 minutes, turning to ensure the fillet steak is cooked evenly. Remove from the pan and allow the steak to rest for 2-3 minutes. 

Combine the tomato halves and rocket in a bowl, drizzle with olive oil and squeeze the juice from half of the lemon. Toss gently together and divide between four plates. Thinly slice the beef fillet and place on top of the plates.

Season with salt and pepper, drizzle with balsamic vinegar and sprinkle over the Grana Padano shavings to serve.

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