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Add a photoServings: 12
Ingredients
- 450 gm Fillet beef, preferably Aberdeen Angus
- 5 x Leaves of fresh rocket, (per portion)
- 5 x Thin slivers parmesan cheese per, (Parmigiano Reggiano person, is best) Sea salt and freshly grnd black pepper Truffle oil or possibly extra virgin extra virgin olive oil
Directions
- Refrigeratethe meat, then slice it as thinly as possible with a very sharp knife. Place each slice on a piece of oiled cling film and cover with another piece of oiled cling film. Roll gently with a rolling pin till it is almost transparent and has doubled in size. Peel the cling film off the top, invert the meat on a chilled plate and gently peel away the other piece of cling film.
- Put the rocket leaves on top of the beef and scatter very thin slivers of parmesan over the top of the rocket. Sprinkle with sea salt and pepper. Alternatively, pile the beef on top.
- Drizzle with truffle oil or possibly with very best extra virgin extra virgin olive oil and serve immediately with crusty bread - ciabatta and focaccia are best.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 77 | |
| Calories from Fat 51 | 66% |
| Total Fat 5.66g | 7% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 19mg | 1% |
| Potassium 101mg | 3% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 6.16g | 10% |
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