Beef Fillet With Datterini Tomatoes, Rocket and Parmesan Shavings

(from xombi’s recipe box)

I have done quite a few fish and vegetable based dishes in this blog series so I thought it might be time to add another meat dish.
This time, I am demonstrating the incredibly simple beef fillet with datterini tomatoes, rocket, and parmesan shavings.
Rustic, and I think a bit romantic, this dish would pair really well with a nice Barbera D’Alba.

Source: Huffington Post

Serves 4 people

Categories: Italian


  • 1 x 500g piece of beef fillet (tail)
  • – 4 tbsp extra virgin olive oil
  • – 1 tsp chopped thyme
  • – 150g Datterini or cherry tomatoes, cut into quarters
  • – 100g wild rocket
  • – juice of 1/2 lemon
  • – 1 tsp aged balsamic vinegar
  • – 75g Parmesan cheese shavings
  • – sea salt and freshly ground black pepper


  1. 1) Rub the fillet with 1 tablespoon olive oil, then sprinkle over the thyme and season with salt and pepper.

  2. 2) Heat a heavy frying pan. Add the fillet and cook for 3–4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust. Remove from the pan and leave to rest for 3 minutes.

  3. 3) Meanwhile, combine the tomatoes and rocket in a large bowl. Add the remaining olive oil and the lemon juice. Season to taste. Toss gently together, then spread the rocket and tomatoes on a large plate.

  4. 4) Thinly slice the beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over the beef and add a grinding of black pepper. Finish with the Parmesan shavings.

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