In this video, Aussiebeef.com.au Executive Chef Daniel Johnston shows us how to create a light, fresh and healthy warm beef salad using grilled eye fillet (tenderloin). This is super easy, and quick to make. Perfect for a weeknight dinner for the family, or at a weekend BBQ with your mates.
Preparing the beef
So we are going to start by trimming up the eye fillet (tenderloin) to remove some of the muscles. In the video above I have the “tenderloin butt” end of the primal cut. If you have bought your eye fillet steaks from your butcher or grocery store you won’t need to do this step.
Once you have trimmed them down into two pieces, cut them into uniform pieces of meat. This allows for a more even cook.
Coat with a little drizzle of olive oil. Sprinkle and season generously with salt and mountain pepper berry.
Get the pan nice and hot with a little bit of oil, and add in the steaks. Cook for 1-2 minutes per side.
Plating up the salad
Starting with some fresh rocket leaves on the base. Next place the pickled beetroot on top. Here is the recipe for the pickled beetroot. Add some finely sliced red onion.
Slice up the beef – be generous with the beef as it is the hero of the dish.
Finally crumble some creamy Australian goat’s cheese over the top. Add a squeeze of lemon and sprinkle some of the salt and mountain pepper berry mix over the top.