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Ingredients

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 tablespoon red wine vinegar
2 tablespoons 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.

Scotch fillet tagliata and roast vegetable salad

How to make Scotch fillet tagliata and roast vegetable salad

Ingredients

Method