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Rare strips of stuffed beef on a bed of mesculin lettuce leaves topped with lightly cooked spanish onion and whole cherry tomatos.
I am very lucky in that my husband works in a small, high quality, beef export abattoir and we purchase beautiful msa graded, export quality beef quite cheaply, and as such, can afford extravagant, thick cuts of meat. If you wish to replicate this receipe, you need a thick piece of the best beef you can get.
I have done this with fillet and rump, both on the hooded barby and in the oven. I also grow my own wild rocket, which is very peppery and goes very well with the salad leaves
Drain semi sun-dried tomatos and olives on kitchen paper. Finely chop cloves of garlic and roughly chop the basil, olives and tomatos. Mix together.
Cut a pocket into your piece of beef and stuff with the mix
In a small loaf tin, place whole cherry tomatos and sliced onions, drizzle with olive oil and season with sea salt and cracked pepper
Sear all surfaces of your piece of beef on the hotplate then transfer to a baking dish, place in the middle of your barby and close hood. If you a using the oven, sear beef in a frying pan and transfer to the oven. Cooking time varies depending on the thickness and size of your meat and how you like your meat.
Place loaf tin of cherry tomatos and onions into the barby/oven for last 20 minutes of cooking
Place lettuce and rocket on serving plate
Slice beef thinly and place on bed of lettuce
Top with cherry tomatos and onion and chopped basil
The cooking time noteed here was for a 1.5kg slab of rump in the barby
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