John Myers
Ingredients for 4 servings:
- 800 g beef fillet(s) or rump
- 6 tbsp olive oil
- 50 g pine nuts
- 9 cherry tomatoes
- 100 g arugula
- 2 tbsp lemon juice
- 50 g Parmesan, freshly grated
- Pepper, freshly ground black
- Sea salt, coarse
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Beef fillet slices on arugula
Preheat the oven to 150°C. Pat the fillet dry. Heat 2 tablespoons of oil in a pan (e.g., a grill pan) and sear the meat on all sides for about 1 minute. Then sear in the hot oven for 13-14 minutes, depending on how cooked you like it. Then let the meat rest in aluminum foil for another 2-3 minutes. In the meantime, toast the pine nuts in a pan without fat, then remove from the oven. Wash and quarter the cherry tomatoes. Trim, wash, and shake dry the arugula. Mix the lemon juice with salt and pepper and whisk in 4 tablespoons of oil. Mix the arugula with the dressing and divide between four plates. Place the cherry tomatoes on top. Use a sharp carving knife to cut the fillet into nice, not too thick slices. Arrange the fillet in a fan shape on the salad. Season with sea salt and pepper. Sprinkle with pine nuts and Parmesan cheese.
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