Grilled Festive Fillet & Grilled Tomato and Mozzarella Salad
Grilled Festive Fillet Although this is a more expensive cut of meat I have been pleasantly surprised many times as to how much you can stretch this meat when carved and served with some sides. Fillet is tasty and a definite crowd pleaser. It is good to marinated the fillet in advance then letting it rest. Heat and carve just before serving. We serve this with a delicious zippy salsa verde and sides of hassle back potatoes and a tomato and mozzarella salad Grilled Tomato and Mozzarella Salad Most of the versions of this salad gets made with fresh tomatoes but I do a combination of three with fresh, roasted and sun dried tomatoes. I love using soft fior de latte mozzarella made form cows milk and it is readily available in all shops if not regular good quality mozzarella will do. Garnish with loads of Willowcreek Blood Orange Olive Oil and heaps of fresh basil
Servings Prep Time
8 – 10people 20minutes
Cook Time
Grilling Time: 15 min
Servings Prep Time
8 – 10people 20minutes
Cook Time
Grilling Time: 15 min
Ingredients
Grilled Festive Fillet
  • 1x large whole Delico fillet
  • Willowcreek Blood Orange Olive Oil
  • Cape Herb and Spice Sweet Smoky BBQ Shaker
  • Large handfuls of chopped fresh mint, flat leaf parsley and basil
  • Willowcreek Coriander Olive Oil
  • Large spoon of anchovies
  • 2 large table spoons of Rozendal Fynbos Vinegar
  • 2 cloves of grated garlic
  • 12 large caper berries chopped
Grilled Tomato and Mozzarella Salad
  • 500g of rosa tomatoes
  • Olive oil and icing sugar
  • 250g of exotic tomatoes – coloured green, yellow and black
  • 200g of soft marinated sun-dried tomatoes sliced and covered in its packaged juices
  • 5 balls of fior de latte mozzarella
  • Willowcreek Blood Orange Olive Oil
  • Willowcreek fig and balsamic reduction
  • Fresh Basil
Instructions
Grilled Festive Fillet
  1. Drizzle Willowcreek Blood-orange Olive Oil all over the fillet and generously coat with Cape Herb and Spice Sweet & Smoky BBQ spice
  2. Grill over hot coals until well seared – remove from the heat let it rest and slice
  3. Mix together all the rest of the ingredients and let it rest in the fridge for an hour
  4. Serve with the fillet
Grilled Tomato and Mozzarella Salad
  1. Serves: 8 – 10 Preparation Time: 20 min Grilling Time: 15 min Easy to prepare
  2. Toss the Rosa tomatoes in olive oil and cover with a dusting of icing sugar then grill the rosa tomatoes on a hot open fire until the skins start the burst and the tomatoes are grilled set aside to cool
  3. Slice the exotic tomatoes and mix gently with the roasted rosa tomatoes and sliced sun dried tomatoes – spoon onto a serving platter and garnish with the mozzarella by making tares in the cheese and placing it onto the tomatoes.
  4. Drizzle with Willowcreek Blood Orange Olive Oil and Fig Balsamic, fresh basil and some grounded black pepper and salt
  5. Serve immediately!