Fillet of beef with heirloom tomatoes and watermelon
Recette proposée par Beatriz Gonzalez

plat 1 kg beef fillet |4 to 6 heirloom tomatoes |Cherry tomatoes |1/2 watermelon |Grapeseed oil |Peanut oil |Thyme, rosemary |Butter |Garlic |Salt, pepper Edible flowers: Hibiscus, rocket, marigold <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Season the beef with salt and pepper and sear it on both sides in a hot pan. Set the beef aside, reserving the pan juices.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Cut the heirloom tomatoes into large 3-cm cubes and place them on a baking dish. Season the tomatoes with rosemary, thyme and salt and pepper and drizzle them with olive oil. Roast them in the oven.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Cut the watermelon into four thick slices. Flash-sear the slices on both sides on a hot griddle pan. Set the watermelon aside.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">To serve, place the beef fillet in the centre of a flat serving plate. Arrange the roasted tomatoes, seared watermelon and a few cherry tomatoes around the beef. Drizzle with the pan juices and garnish with flowers.</span> </div> </li> </ul> French PT30M PT60M
Difficulty Easy
Preparation 60 minutes
Cooking 30 minutes

Ingredients

Preparation

4 people
1 kg beef fillet |4 to 6 heirloom tomatoes |Cherry tomatoes |1/2 watermelon |Grapeseed oil |Peanut oil |Thyme, rosemary |Butter |Garlic |Salt, pepper Edible flowers: Hibiscus, rocket, marigold
    • 1
      Season the beef with salt and pepper and sear it on both sides in a hot pan. Set the beef aside, reserving the pan juices.
    • 2
      Cut the heirloom tomatoes into large 3-cm cubes and place them on a baking dish. Season the tomatoes with rosemary, thyme and salt and pepper and drizzle them with olive oil. Roast them in the oven.
    • 3
      Cut the watermelon into four thick slices. Flash-sear the slices on both sides on a hot griddle pan. Set the watermelon aside.
    • 4
      To serve, place the beef fillet in the centre of a flat serving plate. Arrange the roasted tomatoes, seared watermelon and a few cherry tomatoes around the beef. Drizzle with the pan juices and garnish with flowers.

    Products :

    Thyme

    La Grande Épicerie de Paris
    €5.40
    25 g (216,00 € / kg)

    Walnut mustard

    Albert Ménès
    €3.65
    100 g (36,50 € / kg)

    Rosemary

    La Grande Épicerie de Paris
    €3.45
    25 g (138,00 € / kg)

    Grapeseed oil

    La Grande Épicerie de Paris
    €4.90
    25 cl (19,60 € / L)

    Virgin walnut oil

    La Grande Épicerie de Paris
    €9.90
    25 cl (39,60 € / L)

    Garlic granules

    Albert Ménès
    €5.90
    80 g (73,75 € / kg)

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