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Coat eye fillet with wasabi, paprika and a splash of oil, marinate for at least half an hour.
Finely slice the Spanish onion, shave the cucumber using your vegetable peeler and chop the tomato into 1/8 (cut each tomato into quarters then cut each quarter in half).
Toss all the herbs, onion, cucumber, tomato, roquet and shredded iceberg together in a large mixing bowl.
In a hot fry pan seal the eye fillet on all sides then slide into a pre-heated oven at 250 degrees for 5-10 minutes (depending on your preferences).
Remove fillet from oven and wrap in tin foil and rest for 5 minutes while you combine all salad ingredients and dress.
Dressing- combine sesame oil, light olive oil, white balsamic vinegar and Tomato capsicum and chilli sauce, whisk together.
Slice the fillet as thin as you can and toss with the salad and serve.
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