Ingredients
- 2 tbsp Manuka Smoked Mustard
- 2 anchovy fillets, finely chopped
- 1/2 garlic clove, finely chopped
- 300gm piece beef fillet, trimmed
- 1/4 cup flat-leaf parsley, finely chopped
- 1 tbsp each oregano, thyme, finely chopped
- 8 figs, halved
- 1 cup wild rocket (loosely packed)
To serve:
- Azzuro Blend extra virgin olive oil, *
- Due Vittorie Oro balsamic vinegar *
- basil leaves
Method
- Combine mustard, anchovies and garlic in a bowl, season to taste and brush evenly over beef
- Combine herbs in a bowl, then scatter on a tray and roll beef in herbs, pressing to cover evenly
- Wrap beef in wrap, rolling ends to form a tight even cylinder, and place in freezer to chill and firm (30 minutes).
- Thinly slice with a very sharp knife, remove plastic wrap, arrange on a platter and scatter with figs and rocket. Drizzle with oliver oil and balsamic vinegar to taste, season to taste, scatter with basil leaves and serve. Enjoy!
Chef: Marco Edwardes (Te Whau Vineyard)
* available in the Azzuro Epicurean store
