Serves: 6
Ingredients:
- 60mL balsamic vinegar
- 1kg piece beef fillet, trimmed
- 60mL olive oil
- cracked black pepper, to taste
- 1 small clove garlic, crushed
- Sourdough bread, 6 thickly sliced
- 1 tspn horseradish
- 200g mango chutney
- 250g rock salt
- 300g rocket (salad mix)
- 25g butter, melted
- 240g King Island Dairy Cape Wickham Double Brie*, sliced
Method:
- 1. Combine vinegar, olive oil, garlic and horseradish to make a dressing, salt and pepper.
- 2. Place rock salt in an ovenproof dish and heat in oven at 220C for 15 minutes.
- 3. Brush melted butter over beef fillet and sprinkle with cracked black pepper.
- 4. Seal beef fillet over high heat until well browned.
- 5. Place fillet on bed of hot rock salt and cook at 200C for 30-35 minutes or until done to your liking. Keep warm.
For each serving:
- 6. Spread one slice of bread with chutney.
- 7. Top with 30g rocket and drizzle with dressing.
- 8. Top with three slices of warm beef and two slices of King Island Dairy Cape Wickham Double Brie.
- 9. The warmth of the cooked beef will soften the cheese.
- 10. Serve drizzled with remaining dressing.
*Can be substituted with King Island Dairy Phoques Cove Camembert.
