Greek hot beef fillet salad

THIS beef salad recipe is from Easy Cooking from Nina's Kitchen by Nina Timm, which is full of hearty food that is simple to make yet delicious. Timm says it is "enough for 10 hens, but only six men".

INGREDIENTS:

2 kg beef fillet

500g cherry tomatoes, preferably on the vine

fresh rocket leaves

250g pitted black olives

250g feta cheese

warm pita breads or ciabatta to serve

2 bottles Greek salad dressing, or 450ml home-made salad dressing

METHOD:

When you are ready to marinade the meat, pour half of the salad dressing into a glass dish that is big enough for the fillet. Timm suggests taking a short cut by using two bottles of ready-made Greek salad dressing, preferably one with the vinegar base, not the creamy kind.

Place the fillet in the dish, refrigerate and marinate for at least two hours (a whole day is even better). Turn the fillet every now and then.

Add the tomatoes 10-15 minutes before the end of the marinating time so that they can marinate with the fillet.

Preheat the oven to 200ºC. Heat a griddle pan on the stove until very hot, then sear the marinated fillet on all sides.

Place the fillet into an ovenproof dish, brush with some of the marinade and roast for 20-25 minutes, depending on how well done you like your meat.

Place the tomatoes on a baking tray and roast for about 15 minutes.

Remove the fillet and the tomatoes from the oven and allow the meat to rest for five minutes.

Cut the fillet into thick slices and place them onto a large salad plate.

Arrange the roasted tomatoes, rocket, olives and feta around the fillet and pour the remaining half of the salad dressing (or one bottle) over the salad.

Serve with warm pita pockets or slices of ciabatta.

  • Easy Cooking from Nina's Kitchen by Nina Timm is published by Random House Struik, and retails for R210.
subscribe