Instead of a grilled fillet dish with the usual salsa, this roasted fillet, onion and avocado towers served with goat’s cheese dressing recipe has been deconstructed into an elegant tower, using the fillet slices together with the salsa ingredients. Turn it into a filling meal by serving it with couscous or a green salad on the side.
Roasted fillet, onion and avocado towers served with goat’s cheese dressing
- 125ml (½ cup) fresh cream
- 70g soft goat’s cheese
- 5ml (1 tsp) wholegrain mustard
- 5ml (1 tsp) chives, finely chopped
- salt and freshly ground black pepper, to taste
- 500g whole fillet
- freshly ground black pepper
- pinch of salt
- 2 medium beetroots, cooked
- ¼ red onion, thinly sliced
- ½ avocado, diced
- handful basil leaves
For the dressing, use a hand blender to blend cream and goat’s cheese together until smooth. Stir in wholegrain mustard and chives and season to taste.
For the fillet, preheat the oven to 200°C and heat a griddle pan until hot.
Generously season the fillet with freshly ground black pepper and a pinch of salt. Sear the meat in the hot pan on all sides for about a minute per side and transfer it to a roasting tray. Place it in the oven for 5 – 7 minutes if you like it rare or 8 – 10 minutes if you like it medium. Cook it longer if youprefer it more well done. Allow the meat to rest for 5 minutes before slicing it.
Thinly slice the cooked beetroot and set aside.
Assemble the individual towers by starting with a slice of fillet topped with a few slices of beetroot and some thinly sliced onion. Repeat the process and finish each tower with diced avocado. Scatter over some basil leaves and serve with the dressing on the side.