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.

 

Method

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.

 

 

Mere inspiration, flere ideer

Vi har delt opskrifterne op efter det rigtig mange spørger efter: Gode madidéer, hurtig hverdagsmad eller lækre retter.

Alle vore opskrifter er dels baseret på klassiske retter fra middelhavslandene tilpasset den nordiske smag og dels nye opskrifter som andre madelskere har sammensat.

Taverna oste – til kolde og varme retter