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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.