serves 6
ingredients
350g/12oz filet mignon or similar
tender cut of beef
3 tablespoons freshly squeezed
lemon juice
1 tablespoon red wine vinegar
75ml/3fl oz extra virgin olive oil
2 tablespoons capers, rinsed and
gently squeezed dry
sea salt
200g/7oz rocket leaves, rinsed
and thinly sliced, to serve
75g/3oz Parmesan cheese, freshly
grated or shaved, to serve
• Wrap the beef in cling film; freeze for about 1 hour until firm. Cut the
beef across the grain into 5mm/1⁄8in slices. Put the slices between two
sheets of cling film, and pound with a mallet or rolling pin until paper
thin. Roll the beef up in cling film once again, and chill for 1 hour.
• To make the vinaigrette, whiz the lemon juice, vinegar, oil and salt in a
blender until smooth. Pour into a small bowl, and stir in the capers.
• Arrange the beef slices in a single layer on one large serving plate or
six individual plates. Toss the rocket with half the dressing. Pile the rocket
on top of the beef. Top with the Parmesan, and serve accompanied by
the remaining dressing.
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