This Italian salad has been inspired by a class I went to, hosted by chef Theo Randall. Don’t underestimate the deliciousness of this very simple and quick recipe. Less is more even with food!
Chef Randall recommended the use of Datterini tomatoes as they are by far the sweetest tomatoes and have a lovely aroma. Their elongated shape holds fewer seeds than other varieties and they boast thicker skin with more flesh. The name “Datterirni” means “little dates” in italian, because of its sweet taste and small size.
This cut of beef fillet is from the cow’s back – it’s from a muscle that barely does any work and that’s why it’s very tender and hence quite expensive.
Ingredients: 1 beef fillet tail. 50g rocket. 2g thyme chopped. 160g Datterini tomatoes or cherry tomatoes. 80g shaved parmesan. Fresh squeezed lemon. Fresh cracked pepper. Sea salt. Olive oil.
Rub the beef fillet with half the olive oil, thyme, sea salt and pepper (see small photo above of the fillet after marination). Heat a heavy based pan to high heat. Place the beef in the pan and seal on each side until a nice caramelized colour is achieved. Once the beef is cooked to your preference, place it on the side to rest. When it has cooled a little, cut it into 5mm thick slices. You will need a very sharp knife for this!
Cut the tomatoes and toss with the rocket leaves. Squeeze the lemon juice. Prepare some parmesan shavings.
Arrange the beef slices in a circle. Place the rocket & tomatoes in the middle. Finish with the shaved parmesan. Drizzle the rest of the olive oil. Dig in! Yummy!