This Rare Roast Beef with Rocket Salad is best with:

Red Wine Sangria




Rare Roast Beef Ingredients:

  • 30 ml vegetable oil
  • 1 beef fillet (about 1.2kg), trimmed and tied

Wild Rocket Salad Ingredients:

  • 500g wild rocket leaves

For the dressing:

  • 20 ml extra virgin olive oil
  • 5 ml sesame oil
  • 20 ml balsamic vinegar
  • 5 ml light soy sauce
  • 1 clove garlic (crushed)
  • 1 teaspoon dijon mustard
  • 1 pinch of salt
  • 1 pinch of black pepper


Preheat oven to 160C. Heat a large frying pan over high heat, add oil, season beef to taste and cook, turning occasionally, until brown (1-2 minutes each side). Place on a wire rack over a roasting tray and roast until cooked to your liking (35-40 minutes for rare), cover loosely with foil and set aside to rest. Just before serving, slice.

Combine all dressing ingredients in a screwtop jar and shake until well combined.

Pour 1/4 of the dressing over the rocket leaves, toss well. Refrigerate until ready to serve. Just before serving, shake remaining dressing well and drizzle a little over the salad, toss quickly. Serve with beef


This salad is great served with walnuts or thinly sliced apples or pears tossed through. Shaved Parmesan adds extra flavor as well.