Summary

Ingredients

For the salad: rocket and fillet salad

• 550 g beef fillet (s)
• some oil for frying
• 2 tablespoon olive oil
• Salt and pepper, black, freshly ground
• 4 tablespoon balsamic vinegar
• 2 tablespoon vegetable broth, strong
• 125 g rocket

Also: for the parmesan chips

• 90 g parmesan
• 0.5 teaspoon ½ cayenne pepper
• 1 pinch (s) herbs from Provence
• 1 pinch (s) chilli flakes

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Instructions

1. For the parmesan chips, grate the cheese finely and mix with cayenne pepper, chilli flakes and herbs from Provence.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Line a baking sheet with parchment paper and add the seasoned Parmesan as a small pile with a tablespoon. Put the chips in the oven for about 8 - 9 minutes until they are light golden brown, then peel them off the baking paper, take them out and let them cool on paper towels.
4. Chop the beef fillet. Heat a few drops of oil in a pan, fry the fillet all around for 2 - 3 minutes over high heat and season with salt and pepper. Take out the meat and let it stand for a while.
5. Alternatively, you can of course sear the whole fillet all around and place it in the oven until the desired cooking point (at approx. 140 - 160 ° C top / bottom heat, if necessary use a thermo - for me about 50 ° C - 52 is enough for fillet ° C core temperature) and leave to rest for a few minutes, thinly slice and season with salt and pepper.
6. For the salad, whisk the olive oil with salt, pepper, vinegar and stock. Wash the rocket, sort and shake dry, turn in the dressing and serve on plates or bowls. Add the beef fillet and parmesan chips to the salad and serve.