Beef with Udon and Sun-dried Tomatoes

STEP ONE:VINEGARETTE
Drain tomatoes over a small measuring jug; reserve the oil. Finely chop the tomatoes, then set aside. Add enough olive oil to the jug of reserved oil (if necessary), to make ¼ cup. Combine oil and vinegar in a jar; shake vinaigrette well.

STEP TWO:BEEF EYE FILLET
Coat the beef with 2tbsp of the vinaigrette in a large bowl.
Pan-fry, grill or barbeque the beef until browned all over and cook as desired. Remove beef, cover; stand for 10 minutes. Slice the beef thinly; cover to keep warm.

STEP THREE:UDON NOODLES
Combine butter, garlic, sambal oelek (or chilli paste) and half of the tomatoes in a small bowl.
Cook noodles as per the packet instructions.
Drain, then refresh under cold running water.
Reheat the noodles by placing in hot water briefly before serving.
Drain noodles and gently toss the basil and butter mixture in a large bowl until butter is melted.

STEP FOUR:SERVING
Place the noodle mixture on a large serving platter and top with the beef. Sprinkle with remaining tomatoes and drizzle with the remaining vinaigrette.
Best made just before serving.