Beef Salad with Soft Brie and Pancetta

173

Ingredients:

• Beef Eye Fillet – 1, about 600 gms
• Garlic Cloves – 2, crushed
• Olive Oil
• Salt
• Ground Black Pepper
• Mixed Salad Leaves – 150 gms
• Pancetta – 3 thin slices, cut into small strips
• Pine Nuts – 1/4 cup
• Balsamic Vinegar – 2 tblsp
• Marmalade – 1 tblsp
• Ripe Brie – 1 wheel, thickly sliced

Method:

1. Trim the eye fillet and rub all over with crushed garlic and olive oil.
2. Season with salt and pepper.
3. Heat a heavy frying pan to very hot.
4. Add the meat and roll it to sear on all sides.
5. Ensure the meat remains very rare in the centre.
6. Remove from the pan and set aside to cool for 5 to 6 minutes.
7. Arrange the salad leaves on a platter.
8. Reheat the pan and add 1/3 cup of olive oil.
9. Fry the pancetta and nuts, scraping the bottom of the pan to incorporate any residue from the meat.
10. Add the balsamic vinegar and marmalade. Mix well.
11. Slice the beef thinly and drape over the salad leaves.
12. Spoon on the pancetta, nuts and dressing from the pan.
13. Place the slices of brie over the top.
14. Serve.