Roast Beef Delicacies on Canned Salad

Roughly dice 1 shallot and sauté in 1 tablespoon oil in a saucepan until translucent. Deglaze with 125 ml white wine, 150 ml poultry stock and 2 tablespoons white wine vinegar, bring to the boil and reduce to about 100 ml over high heat. Clean, wash and spin dry 1 bunch of rocket. Roast 4 tbsp pine nuts in a pan without fat until golden brown. Plate 400 g of beef fillet in thin slices (approx. 3 mm) between cling film with a plating iron or saucepan. Pour the reduction through a sieve, return to the saucepan and bring to the boil again. Season with salt, sugar and pepper. Stir in 1⁄2 tsp flour and bring to the boil again. Gradually stir in 130 g of cold butter (in small cubes) with a whisk and melt. Put some sauce on 4–6 plates and distribute the meat on top. Sprinkle with a little sugar. Briefly flame the meat with a burner. Spread the rocket, pine nuts and 40 g of Parmesan cheese on top and drizzle with the remaining sauce. Decorate with tomatoes.