Roll the beef in the peppercorns and pour over the fish sauce. Chill in the fridge for 2 hours. heat the oven to 120C/fan 100C/gas 1 /2. Spread out the tomatoes on a non-stick baking sheet, sprinkle over the balsamic and some salt then roast for an hour. Let cool.
To make the vinaigrette, put all ingredients in a screw top jar, fasten the lid tightly and shake. Chill in the fridge to let flavours develop.
Turn up the oven to 200C/fan 180C/gas 6. Heat a non-stick frying pan and sear the beef on all sides. Wrap the beef loosely in foil, then roast in the oven for about 10 minutes. Let the beef rest for 10 minutes so all the juices come to the surface, then add these to the vinaigrette. Put the lettuce leaves on a flat serving dish. Finely slice the beef so it is paper thin and lay over the lettuce, then arrange the cherry tomatoes on top with the finely sliced onion and chilli. Pour over the vinaigrette just before serving.
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