Scotch Fillet Tagliata And Roast Vegetable Salad

scotch fillet is grilled to perfection and served with a medley of roasted greens

The ingredient of Scotch Fillet Tagliata And Roast Vegetable Salad

• 500g infant washed potatoes halved
• 4 shallots roots intact peeled halved
• 4 child carrots trimmed sliced diagonally
• 1 four cup 60ml more virgin olive oil
• 250g punnet cherry truss tomatoes
• 3 x 240g coles australian beef scotch fillet steak
• salt and pepper
• 150g rocket leaves
• 1 tablespoon pink wine vinegar
• 2 tablespoons small basil leaves

The Instruction of scotch fillet tagliata and roast vegetable salad

• ufeffpreheat oven to 220c line a baking tray with non stick baking paper place the potato shallot and carrot at the tray and drizzle over 1 tablespoon of the oil roast for 25 mins or until smooth adding the tomatoes throughout closing 10 mins of cooking
• meanwhile rub pork with 1 tablespoon of the last oil season with salt and pepper preheat a fish fry grill or chargrill pan on high cook pork for 1 2 minutes every side for medium or until cooked to your liking transfer to a plate set aside for five mins to relaxation thickly slice
• place the rocket roasted vegetables red meat vinegar and final oil in a huge bowl and toss to combine transfer to a serving platter sprinkle with basil leaves to serve

Nutritions of Scotch Fillet Tagliata And Roast Vegetable Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a