Web-only recipe - Beef fillet rolls with honey dew salsa |
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 Beef fillet, being very lean, is best cooked rare and juicy. It makes delicious lunch fare sandwiched with this fresh, zingy salsa. Take the meat from the refrigerator about 30 minutes before roasting.
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300-400g piece eye fillet of beef
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1 tablespoon olive oil
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1 teaspoon grated fresh ginger
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8-10 small buns, eg dinner rolls
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3-4 tablespoons aioli or mayonnaise
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Small lettuce leaves
Salsa:
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1/4 honeydew melon, cut in small dice
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1 tablespoon sweet chilli sauce
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2 tablespoons lemon-infused oil
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1 tablespoon chopped coriander leaves
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1 spring onion, finely diced
Preheat oven to 190°C. Rub beef with oil, ginger and salt and pepper. Place in an oven dish and roast for about 20 minutes or until medium rare. Wrap meat in foil and allow to rest for 15 minutes before slicing. Combine salsa ingredients and set aside.
To serve, split rolls and spread with mayonnaise. Fill with sliced beef, lettuce and salsa. Season to taste. Makes 8-10 rolls
Story: Sally Butters
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