Chill 6-8 serving plates. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.
Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill until required.
Arrange the rocket on the chilled plates, then the beef slices, slightly overlapping. Season, drizzle over the dressing and garnish with the capers, rocket and cheese before serving.
- 300g lean beef fillet
- 100g rocket leaves, rinsed
- 2 tbsp capers
- 1 sprinkle Parmesan cheese
- 4 tbsp extra virgin olive oil , for the dressing
- 1 tbsp lemon juice, for the dressing
- 3 tbsp dijon mustard, for the dressing
- 1 tbsp white wine vinegar, for the dressing
- 2 tbsp freshly chopped chives, for the dressing
Total time required
- Preparation time:
- Cooking time:
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