Serves 2 as a main meal – 4 as a starter
200 g vine tomatoes or baby rosa tomatoes
20 ml olive oil
5 ml brown sugar
400g sirloin steak, trimmed (2 thick steaks will work well)
60 g butter
2 garlic cloves, finely chopped
15 ml finely chopped rosemary
60 g wild rocket salad leaves
30 g parmesan shavings
15 ml freshly squeezed lemon juice
2 avocadoes, peeled, halved and sliced
Rosemary croutons (see note at end of recipe)
Extra virgin olive oil for drizzling
Salt and black pepper for seasoning
Method
- Preheat the oven to 180°C
- Place the tomatoes on a greased baking tray, season with the sugar, salt and black pepper and drizzle with half of the olive oil. Roast in the oven for about 15 minutes until the tomatoes are tender and start to split.
- Season the steak with salt and black pepper
- Heat the rest of the oil in a frying pan on high heat and add the steaks. Cook 2 minutes on each side (must be medium rare). Remove the steaks and cover with foil to rest for 5 minutes.
- Place the pan on low heat and add the butter, garlic and the rosemary. Cook for about 1 minute – be careful not to let the garlic burn. Remove from heat.
- Toss the rocket with the lemon juice and add most of the Parmesan shavings and some black pepper.
- Slice the meat across the grain in about 0,5cm thick slices and spoon half of the pan juices(butter/garlic/rosemary) over the sliced meat
- To serve: Divide the rocket salad between 2 or 4 serving plates, top with the meat slices, more parmesan shavings, the vine roasted tomatoes, rosemary croutons and the avocado. Drizzle over the rest of the pan juices. Drizzle with more extra virgin olive oil.
- Alternatively: Serve on a large platter with Vin de Joie Rosé.
- To make the rosemary croutons: Cut a few slices of sourdough OR ciabata into cubes. Melt 20 g butter and 20 ml olive oil in a frying pan, add some finely chopped rosemary, salt and pepper and the bread cubes. Cook on medium heat until crispy and golden brown – toss regularly.
