Fillet of beef on rocket salad with fine Parmesan

Name: Fillet of beef on rocket salad with fine Parmesan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Rocket salad; 400 g Oyster mushrooms; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Balsamic vinegar; 1 TABLESPOON + some sugar; 600 g Fillet of beef; 80 g Parmesan cheese; 7-10 Tbsp Lemon wedges and cherry tomatoes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Rocket salad
400 g Oyster mushrooms
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Balsamic vinegar
1 TABLESPOON + some sugar
600 g Fillet of beef
80 g Parmesan cheese
7-10 Tbsp Lemon wedges and cherry tomatoes

Directions

1
Wash the arugula and spin dry. Clean the oyster mushrooms and fry them in 2 tablespoons of hot oil. Season with salt and pepper, remove from the pan and keep warm. Reduce vinegar with 1 tablespoon of sugar to half.
2
Gradually fold in 3 tablespoons of oil. Cut the beef fillet into 8 slices. Season with salt and pepper and sprinkle with some sugar. Heat 1 tablespoon in the pan. Fry the fillets on each side for about 2 minutes.
3
Fry over medium heat for about 4 minutes. Arrange fillets, oyster mushrooms and rocket on plates as a stack. Finely slice Parmesan cheese with a peeler. Serve with vinaigrette. Garnish with lemon wedges and cherry tomatoes.