4 Richmond Valley Veal Scotch Fillet Steaks
1 pack Heirloom tomatoes or mixed tomatoes
½ cup basil leaves, torn
½ ball Burrata, torn into nice chunks
Good quality extra virgin olive oil
Good quality balsamic vinegar
A good pinch of sea salt flakes
Slice the tomatoes, in half, quarters or thick slices depending on the size – making a mix of sizes and shapes. Arrange on serving plate, season generously with salt and pepper. Add chunks of Burrata and scatter with torn basil leaves. Drizzle with extra virgin olive oil and a little balsamic vinegar.
Season the steak well with salt and pepper. Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan. Add the steak. Sear evenly for 2 mins on each side, turning every minute for the best caramelised crust. Leave to rest on a board or warm plate for about 5 mins.