Sliced Beef with Parmesan
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
2
- For the Parmesan crisps
- ¾ cup freshly grated Parmesan
- For the tomato-pepper sauce
- 1 Tbsp olive oil
- 1 Tomato (diced)
- 1 small, yellow Bell pepper (diced)
- 1 small Red pepper (diced)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (crushed)
- ½ Tbsp finely chopped Basil
- salt
- lemon juice
- For the beef
- 14 ozs Beef fillet
- salt
- peppers
- 1 Tbsp Oil
Preparation steps
1.
For the Parmesan crisps: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
2.
Place a round cookie cutter on the baking tray and spread a thin, even layer of Parmesan cheese in it. Remove the cutter and repeat with the remaining cheese. Cook for about 5 minutes until bubbling and golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
3.
For the tomato-pepper sauce: heat the oil in a frying pan. Add the vegetables and cook for 3 minutes. Add the water and simmer for 10 minutes. Remove from the heat and stir in the basil. Season to taste with salt, pepper and lemon juice.
4.
For the roast beef: heat the oven to 200°C (180° fan) 400°F gas 6.
5.
Season the beef with salt and pepper. Heat the oil in a frying pan and quickly brown the meat on all sides. Cook in the oven for 10 minutes for rare beef (another 10 minutes for medium-rare). Remove and allow to rest for 15 minutes.
6.
For the rocket salad: whisk together the salt, pepper, sugar, vinegar and olive oil. Toss the rocket in the dressing.
7.
Cut the beef into slices and arrange on serving plates with the rocket and Parmesan crisps. Spoon the tomato-pepper sauce on the beef.
