Briefly bring the onions and garlic to the boil in the Kressi vinegar.
Add the remaining vinegars and oils.
Combine the remaining herbs and the vegetables in a bowl to make a salad and set to one side at room temperature.
Season the beef fillet to taste with salt and pepper and grill on a high heat.
Let it rest on the top grill rack for approx. 15 minutes on a low heat until it reaches a core temperature of 56°C (medium).
Arrange the salad on a plate.
Slice the fillet and lay it on top of the salad.Back to overview