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Ingredients (10)
- 500g baby washed potatoes, halved
- 4 shallots, roots intact, peeled, halved
- 4 baby carrots, trimmed, sliced diagonally
- 1/4 cup (60ml) 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
Method
- Step 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.
- Step 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.
- Step 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.