150g Angus beef tenderloin
25g parmesan cheese
40g rocket lettuce
80g cherry tomatoes
2 tbsp orange dressing (see recipe in sashimi salad)
2 tbsp mixed herbs
2 tbsp olive oil
1 tbsp garlic paste
1 tsp dried oregano
1 tsp sea salt
¾ tsp black pepper
1 Take a large sheet of aluminium foil and brush with a little olive oil.
2 Place the beef on top and cover with baking parchment.
3 Using a meat tenderiser, pound the meat until it’s approximately 3mm thick.
4 Remove the baking parchment and add the salt, pepper, garlic and the remaining olive oil spreading the seasoning evenly on the meat. Cook the meat on a barbecue or under a hot grill to desired preference.
5 Meanwhile, toss the rocket leaves, Parmesan cheese, cherry tomatoes and the orange dressing in a bowl.
6 Plate the mixed salad, add the beef and serve.