Poached Beef Fillet with Cherry Tomatoes and Campfire Olives Recipe

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives Photo: Jackie Cameron

“In our family home olives are always readily available. In my opinion beef fillet, cherry tomatoes and olives poached in olive oil with fresh rocket, pecorino shavings and a crispy caper salad is a lunch-time suggestion fit for any mother.”
— Jackie Cameron

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives Recipe

Serves:: 4

Ingredients:

  • 4 x 100gr Beef fillet

  • 500ml Olive Oil

  • 500ml Sunflower Oil

  • 16 (175gr) Cherry Tomatoes

  • 12 (68gr) Campfire Olives

Method:

  1. Place all the ingredients into a saucepan.

  2. Onto the heat, time 10minutes to cook for medium-to-rare (we use gas to cook, time will change when cooking on a electric stove plate).

  3. Remove from the oil and allow to slightly cool.

  4. When serving slice the beef, sprinkle Maldon Salt over and serve with crispy fresh Lettuce, deep - fried Capers, Pecorino Cheese shavings and Lemon Wedges.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Recipes, cooking, TomatoJackie CameronJackie Cameron School of Food and WineJackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Recipes, Pie, Poached Beef, Beef Fillet, Cherry TomatoesComment