The Village Press Olive Oil

Method:

Sprinkle seasoning over beef and cook in a skillet on both sides until medium rare. Put to one side to rest. Finely slice fennel, red onion, pear and courgette (long ways for the courgette). When meat is resting, fry off the fennel slices and courgettes in the same pan used for the meat. Once cooked, add all vegetables and rocket to a bowl and mix together. Finely slice the beef fillet and mix in with the vegetables along with some finely sliced parmesan cheese.

 

To serve:

Add portions of salad to a bowl or plate, ensuring each one has even amounts of beef. Drizzle with olive oil and balsamic vinegar. This is a fantastic winter salad either as an entree or as a main.

 

- Recipe courtesy of Jonathan Spice, to purchase Jonathan's products visit www.jonathansspices.co.nz.