Beef Fillet with Salad
Cut the meat into thin slices. Peel garlic, finely chop and mix with parsley and oil. Season with salt and pepper. Coat the meat on both sides with the marinade, cover and refrigerate for 1 hour.
Rinse tomatoes and cut into quarters. Rinse arugula, shake dry and cut off hard stems. Shave Parmesan into rough chips.
Stir together the pumpkin seed oil with vinegar and mustard and season with salt and pepper. Toast pumpkin seeds in a dry frying pan until golden brown and set aside. Then brown the meat on each side briefly in the dry pan. Mix tomato and arugula salad with salad dressing, spread over 4 plates, arrange the beef strips on top and serve sprinkled with pumpkin seeds and Parmesan.