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Herb-crusted beef with confit cherry tomatoes

Serves 6


1 kg Beef, fillet


1/2 cup Herbs, mixed
1 cup Micro herbs


1/2 cup Aioli
2 tbsp Black olive tapenade

Oils & Vinegars

1 1/4 cup Olive oil


1/2 cup (125ml) white balsamic (see note)
2 Each garlic cloves and eschalots, sliced
2 X 250g punnets cherry tomatoes

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