Fillet of beef with salad cheese and summer cauliflower

A delightfully fresh summer dish with a tasty Taverna cheese topping that gives a good flavour and is filling on a weeknigth. Serve with a hearty salad with cauliflower and fresh herbs and a good piece of bread.



Trim the beef fillet and season with salt and pepper before browning in the oven at 200°C or under the grill.

Mix Taverna Finest cheese with chopped herbs and breadcrumbs.

Place the salad cheese mixture on top of the fillet, and been cooked at 160°C to a core temperature of 53°C.

The meat should be allowed to rest for approx. 15 minutes before cutting.

Divide the cauliflower head into small, whole florets and place in a bowl with the herbs.

Roughly chop the mint and finely grate lemon rind. Mix together.

Add olive oil and salt and pour over the cauliflower.

Cut the melon into bite-size pieces and scatter over the salad before serving.



Taverna oste – til kolde og varme retter