Rocket fillet salad with parmesan chips

Ingredients for 2 servings:

• 550 g beef fillet(s)
• some oil for frying
• 2 tbsp olive oil
• Salt and pepper, freshly ground black
• 4 tbsp balsamic vinegar
• 2 tbsp vegetable broth, strong
• 125 g arugula
• 90 g Parmesan
• ½ tsp cayenne pepper
• 1 pinch(s) of Provence herbs
• 1 pinch of chili flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

delicious, low-carb

For the Parmesan chips, finely grate the cheese and mix with cayenne pepper, chili flakes, and Provençal herbs. Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper and place small heaps of seasoned Parmesan cheese on top using a tablespoon. Place the chips in the oven for about 8-9 minutes, until they are light golden brown. Then remove from the parchment paper, remove from the oven, and let cool on kitchen paper. Shred the beef fillet. Heat a few drops of oil in a pan, fry the fillet on all sides for 2-3 minutes over high heat, and season with salt and pepper. Remove the meat and let stand for a while. Alternatively, you can sear the entire fillet until cooked to your liking (at approximately 140-160°C top/bottom heat, use a thermometer if necessary – I find that an internal temperature of approximately 50-52°C is sufficient for fillets). Let it rest for a few minutes, then slice thinly and season with salt and pepper. For the salad, whisk the olive oil with salt, pepper, vinegar, and broth. Wash and sort the arugula, shake it dry, toss it in the dressing, and arrange on plates or bowls. Add the beef fillet and Parmesan chips to the salad and serve.