I know, I know. We are all freezing here in the South. Even better reason to share this effortless and delicious recipe of Summer Fillet. Summer lingers only a few months away, already gearing itself up for endless days of blissful heat and braais at the pool. Aren’t I the positive posy?
So a few years ago, I had a meal at an Italian restaurant that was called Summer Fillet. It consisted of medium rare fillet strips, on crispy sauteed potatoes, with fresh rocket, cherry tomatoes and a balsamic reduction. All combinations that work perfectly together. This here is my version of that lovely fresh and seasonal meal.
I replaced my potatoes with butternut slices and I also roasted my cherry tomatoes as I wanted my dish served hot. Topped with tender fillet strips and served with peppery rocket and balsamic vinegar, I slowly but surely remembered why I have loved it so much!
Psst.. have I mentioned that it is carb free?
Quick, no fuss, and super scrumptious – Summer Fillet has become a dinner staple in our house and is also perfect to have when entertaining a couple of friends over some good beer on a weekend. It is especially a good recipe to keep handy as soon as the warmer weather hits. Hurry up Summer!!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | people |
- 15 ml olive oil
- salt and black pepper
- 2 x 200 gr fillet steaks
- 1 butternut cut into slices
- 15 ml olive oil
- pinch ground cinnamon
- 200 gr cherry tomatoes
- olive oil to roast tomatoes
- 3 tablespoons balsamic vinegar to roast tomatoes
- 80 gr rocket leaves
- extra balsamic reduction to serve
- salt and black pepper to season
Ingredients
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- First off, rub the steaks with olive oil and season. In a scorching hot pan, grill the steaks on each side for a few minutes until desired wellness – best medium rare!
- Remove from heat, season, and rest for a few minutes and slice it into strips.
- Meanwhile, arrange the butternut slices in an oven safe dish, drizzle with olive oil and cinnamon and roast in the oven until tender and crisp.
- Transfer the cherry tomatoes to an oven safe bowl with olive oil and balsamic vinegar and roast until bruised and soft.
- Arrange rocket leaves on two plates, top with butternut, cherry tomatoes and steak with extra balsamic reduction if desired.
