Serves: 8
INGREDIENTS
500 gram piece centre cut eye fillet of beef
extra virgin olive oil
good balsamic vinegar
sea salt and freshly ground pepper
100 grams soft blue cheese
1⁄2 cup fresh chopped walnuts
baby rocket
METHOD
Thinly slice the beef and place between two pieces of plastic wrap. Flatten gently with a rolling pin. Put a tablespoon each of olive oil and balsamic vinegar on a large platter and swirl together. Top with a single layer of beef and season with sea salt and freshly ground pepper. Cover with another piece of plastic wrap and repeat the layering of olive oil, balsamic, beef and seasoning to form as many layers as required. Leave for at least 1 hour but refrigerate if leaving for longer. The beef can be prepared several hours ahead. Remove from the fridge 30 minutes before serving.
To serve: Arrange the beef in a single layer on serving plates. Scatter the blue cheese, walnuts and rocket over the beef and serve with crusty bread.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.