Serves: 4 Preparation: 30 mins Time to cook: 15 mins
600 g leg fillet
garlic, chopped
1 tbspn "herbs de provence", chopped
black pepper & salt
150 ml wine vinegar
300 ml boiling water
4 portobello mushrooms
4 medium sized tomatoes
sprigs of thyme, rosemary, oregano and basil
1 clove garlic
salt and cracked pepper
olive oil
250 g green beans
1 medium red salad onion, sliced julienne
8 fingerling potatoes, boiled until just soft, cut into quarters
4 quail eggs, boiled and cut into quarters
2 anchovy fillets
4 vine ripened tomatoes, blanched, skinned, deseeded and cut into strips
8 black olives, kalamata are best
120 ml caesar salad dressing
truffle oil
good balsamic vinegar
chopped basil or tarragon (or italian parsley instead of tarragon)
Season meat with chopped garlic and herbs. Season with black pepper and a little salt just prior to cooking.
Cook mushrooms in liquid for 5 minutes, allow to cool in liquid and drain.
For the bean salad, combine all ingredients and season.
Remove cores from the tomatoes with a sharp knife. Place in a roasting pan with the herbs and garlic and season with salt and pepper. Brush with olive oil and slowly roast in oven at 120 ̊C for 1 hour.
Sear meat on all sides, cook medium rare and stand 5 to 10 minutes in a warm place. Quickly pan fry mushrooms until heated through to serve.
To serve, place a mound of bean salad on each plate and place a mushroom on top. Slice meat and arrange on top of mushroom and put a savory tomato on top. Garnish with a few drops of truffle oil, and add a few drops of good balsamic vinegar and chopped basil or tarragon. Serve at room temperature.