This platter is fabulous served at room temperature and a great way of entertaining al fresco without the fuss of timing hot food.
The classic combination of beef, mustard and capers remain a timeless favourite, while the added fresh crunch of green apple provides a surprising freshness. Enjoy with the exquisite, award-winning 21 Gables Pinotage.
For the beef:
about 800 g beef fillet
10 ml Dijon mustard
10 ml wholegrain mustard
15 ml extra virgin olive oil
salt and pepper
Preheat the oven to 230℃. Rub the fillet all over with the 2 mustards, the olive oil and season all over with salt and pepper. Place on an oiled baking tray, then roast for 12 minutes. Turn the meat over and roast for another 10 minutes (for rare) or 12 to 14 minutes (for medium-rare). Remove from the oven, cover with foil and leave to rest for 10 to 15 minutes before carving into thin slices.
For the vinaigrette:
45 ml extra virgin olive oil
15 ml of lemon juice
30 ml wholegrain mustard
5-10 ml honey
1 small clove garlic, finely grated
salt and pepper, to taste
Place all the ingredients into a small jar and shake well to mix.
For the serving:
1-2 green apples (golden delicious or granny smith), very finely sliced; a mandolin works best
a small bunch of baby radishes, very finely sliced
a handful of fresh chives, finely chopped (or micro herb leaves of your choice)
Arrange the sliced beef on a platter. In a bowl, toss the apples and radishes with half the vinaigrette, then arrange these on top of the beef. Scatter with chives and drizzle with the rest of the dressing. Serve at room temperature.