Scotch fillet tagliata and roast vegetable salad

Scotch fillet is grilled to perfection and served with a medley of roasted vegetables.

Recipe «Scotch fillet tagliata and roast vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g baby washed potatoes, halved, 4 shallots, roots intact, peeled, halved, 4 baby carrots, trimmed, sliced diagonally, 1/4 cup extra virgin olive oil, 250g punnet cherry truss tomatoes , 3 x 240g Coles Australian Beef Scotch Fillet Steak, Salt and pepper, 150g rocket leaves , 1 tbsp red wine vinegar, 2 tbsp small basil leaves.

Ingredients:

• 500g baby washed potatoes, halved 
• 4 shallots, roots intact, peeled, halved 
• 4 baby carrots, trimmed, sliced diagonally 
• 1/4 cup extra virgin olive oil 
• 250g punnet cherry truss tomatoes 
• 3 x 240g Coles Australian Beef Scotch Fillet Steak 
• Salt and pepper 
• 150g rocket leaves 
• 1 tbsp red wine vinegar 
• 2 tbsp small basil leaves 

Instructions

1. Preheat oven to 220C. Line a baking tray with non-stick baking paper. Place the potato, shallot and carrot on the tray and drizzle over 1 tablespoon of the oil. Roast for 25 mins or until tender, adding the tomatoes during last 10 mins of cooking.
2. Meanwhile, rub beef with 1 tablespoon of the remaining oil. Season with salt and pepper. Preheat a barbecue grill or chargrill pan on high. Cook beef for 1-2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest. Thickly slice.
3. Place the rocket, roasted vegetables, beef, vinegar and remaining oil in a large bowl and toss to combine. Transfer to a serving platter. Sprinkle with basil leaves to serve.