Beef with Udon and Sun-dried Tomatoes
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 15 minutes
My All-Time Favourite!! No arguments, no discussion! Made in a jiffy and fit for the fussiest guests.
100g Sun-dried tomatoes (in oil, undrained
750g Beef eye fillet
270 g Hakubaku udon noodles
1 clove Garlic (crushed)
2tbsp Balsamic vinegar
60g Butter (softened)
1/2tsp Sambol oelek (or Chilli paste)
2tbsp Fresh basil leaves (shredded)
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 ÃÂ¼ 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.
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.