Beef with Burrata
Eumundi Meats
4
15 minutes
25 minutes
Italian
Main
Seared eye fillet with creamy burrata, heirloom tomatoes and a warm caper and shallot dressing.
Ingredients
- 750g Eumundi Meats beef eye fillet oil
- Murray River Salt & cracked pepper
- 2 tbsp. extra virgin olive oil
- 3 shallots (sliced)
- 2 tbsp. salted capers (drained & rinsed)
- 2 tbsp. balsamic vinegar
- 4 sliced green or heirloom tomatoes
- 2 x Vanella Burrata (halved for serving)
- Basil leaves to serve
Directions
- Heat oven to 180 degrees C Brush beef with oil and season with salt and pepper Sear in a large non-stick frying pan for approx. 12 minutes until brown on all sides Place in roasting pan and roast for 10 minutes (rare) or until cooked to your preference
- Caper Dressing:
- Heat olive oil in pan over medium heat. Add shallots and capers and cook for 3-4 minutes. Add vinegar and cool for another minute & reduced slightly
- To Serve: Slice the beef and divide between serving places with tomato and burrata. Spoon over the caper dressing and scatter basil leaves to serve.