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.



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