Ingredients
1 pound beef fillet
1/4 cup olive oil, plus more for beef
Coarse salt and freshly ground black pepper
3 tablespoons prepared peri peri sauce
1 large red onion, thinly sliced
1 tablespoon sugar
1/2 cup red-wine vinegar
4 ounces gorgonzola cheese, crumbled
2 small heads butter lettuce, separated
10 fresh basil leaves
15 sprigs fresh cilantro, leaves only
Preparation
Preheat oven to 350 degrees.
Rub beef with olive oil and season with salt and pepper. Heat a medium ovenproof skillet over high heat. Add beef and cook, turning, until browned on all sides, about 4 minutes. Coat beef with peri peri sauce and transfer to oven and cook for 4 minutes more. Remove from oven and set aside.
Place onion in a small saucepan and add enough water to cover. Add sugar and a pinch of salt; bring to a boil over medium-high heat and cook until onion is soft and translucent, about 15 minutes. Drain and let cool.
Meanwhile, in a medium bowl, whisk together 1/4 cup olive oil, vinegar, and blue cheese; season with salt and pepper; set dressing aside.
Slice beef lengthwise and divide evenly between 4 serving plates. In a large bowl mix together onion, lettuce, basil, and cilantro; drizzle with blue cheese dressing and toss to combine. Top beef with salad and serve.
