Rare beef tenderloin with caprese salad
Luca Villari takes Silver Fern Farms’ premium beef Porterhouse Steaks and cooks them to perfection for a fast family dinner or easy entertaining with friends.
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Ingredients
- 300 grams silver fern farms beef tenderloin eye fillet
- 1 tablespoon canola oil
- 2 rosemary sprigs
- 2 slices ciabatta, 5mm thick
- 1 tablespoon extra virgin olive oil, plus extra to drizzle
- 2 tablespoons vincotto or balsamic reduction
- 10 cherry tomatoes, halved
- 250 grams buffalo mozzarells balls, halved
- 6 basil leaves
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