Ingredients
- 150gms Beef Tender Loin
- 2 eggs
- 4 slices of textured bread
- 1 Boiled and sliced Kipfler potato
- 1 handful baby green beans
- 1 handful mixed leaves
- 1 teaspoon baby capers
- 1 ripe tomato cut in quarters
- Olive oil
- 5 garlic cloves
- Janella’s dressing
- Salt and Pepper
Method
- Sear the tenderloin with garlic cloves (skin on ) on all sides in a preheated ovenproof frying pan, with a good slug of Extra Virgin Olive oil.
- Using the same pan fry bread slices until golden on both sides. Remove and reserve.
- Pop the pan with both beef and garlic cloves into a moderate oven (about 180) and cook for a further 8 minutes.
- Boil eggs for 8 minutes. Refresh under cold water.
- Cook beans in boiling water for 2 minutes and drain.
- Remove the beef from the oven and slice thickly.
- Skin the garlic cloves and spread the soft cooked garlic on the croutons.
- To assemble; place a little of Janellas dressing on the plate then layer potato, tomatoes, beef slices and leaves. Top with beans, boiled eggs, croutons, capers and a little more dressing.
- Salt and pepper to taste.