Tagliata Di Manzo on Rocket with Pine Nuts and Parmesan

Summary

Ingredients

• 800 g beef fillet (s) or hip
• 6 tablespoon olive oil
• 50 g pine nuts
• 9 cherry tomato (s)
• 100 g rocket
• 2 tablespoon lemon juice
• 50 g parmesan, freshly rated
• Pepper, freshly ground black
• Sea salt, coarse

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Instructions

1. Preheat the oven to 150 ° C
2. Pat the fillet dry. Heat 2 tablespoons of oil in a pan (e.g. grill pan) and sear the meat on all sides for about 1 minute. Then roast in the hot oven for 13-14 minutes, depending on how you cook it. Then let the meat rest in aluminum foil for another 2 - 3 minutes.
3. In the meantime, roast the pine nuts in a pan without fat, then remove them. Wash and quarter the cherry tomatoes. Clean and wash the rocket and shake dry. Mix the lemon juice with salt and pepper and beat in 4 tablespoons of oil. Mix the rocket with the dressing and divide between four plates. Place the cherry tomatoes on top
4. Cut the fillet into nice, not too thick slices with a sharp meat knife. Place the fillet on the salad in a fan shape. Season with sea salt and pepper. Scatter pine nuts and parmesan on top.