Ranger's Rib Fillet with Pumpkin, Walnuts & Tarago Feta

INGREDIENTS

 2 x 400 gm rib eyes
120 gms feta
40 mls s Maggie Beer’s vincotto
50 gms baby rocket leaves
40 gms walnuts
200 gms pumpkin, peeled and cut into wedges
½ red onion, peeled and cut into wedges
50 mls balsamic vinegar
40 gms brown sugar


SERVES: 2

SERVING SUGGESTION
Char’s classic jus

WINE: Scotchman's Hill Shiraz '07

METHOD

 Place onions and pumpkin in a bowl and coat with balsamic vinegar, brown sugar, salt & pepper. Roast on a medium heat for about 30 mins or until tender and browned. Season steak, rub with oil and place on a pre-heated grill. Leave on one side for about 5 minutes then turn 90 degrees and cook for a further 5 mins. Turn & repeat until cooked. Rest in a warm spot for 5 minutes before serving. Toss rocket, goat’s cheese and walnuts through the warm veges and dress with vincotta. Serve immediately.