Fillet of beef:
- 250 g block of Taverna Finest
- 1.5 kg beef fillet
- 30 g breadcrumbs
- 1 tbsp chopped mint
- 1 tbsp chopped rosemary
- Salt and pepper
- ½ cauliflower head
- 1 bunch fresh mint
- 1 bunch flat leaf parsley
- 200 g peas, fresh or defrosted
- 1 unsprayed lemon
- 4 tbsp olive oil
- ½ galia melon
Fillet of beef with salad cheese and summer cauliflower
Trim the beef fillet and season with salt and pepper before browning in the oven at 200°C or under the grill.
Mix Taverna Finest cheese with chopped herbs and breadcrumbs.
Place the salad cheese mixture on top of the fillet, and been cooked at 160°C to a core temperature of 53°C.
The meat should be allowed to rest for approx. 15 minutes before cutting.
Divide the cauliflower head into small, whole florets and place in a bowl with the herbs.
Roughly chop the mint and finely grate lemon rind. Mix together.
Add olive oil and salt and pour over the cauliflower.
Cut the melon into bite-size pieces and scatter over the salad before serving.