Preparation
- Wrap the fillet tightly in cling film and put it in the freezer for 1 to 2 hours until it is frozen on the outside but still firm enough to slice inside.
- Meanwhile wash the rocket, spin dry and tear it up a little, squeeze the lemon and toast the pine nuts in a dry frying pan until golden brown.
- Brush four plates thinly with a little olive oil (and balsamic vinegar if you like) so the meat does not stick.
- Cut the part-frozen fillet into the thinnest possible slices with a very sharp knife or a slicing machine and arrange them on the plates. Slices that are too thick can be flattened between two sheets of film.
- Drizzle the meat with lemon juice and the remaining olive oil, season with salt and pepper, scatter over the rocket and pine nuts, and shave the Parmesan over the top.
- Serve immediately with fresh bread.
Drink with it
Sparkling wine · excellent match
Franciacorta or Prosecco Superiore, brut
Fine bubbles and acidity cleanse the palate of olive oil and Parmesan without overpowering the delicate meat.
Sparkling wine, Champagne, and Prosecco: what's the difference?Red wine · excellent match
Light red wine served cool (Bardolino or Pinot Nero)
Low tannin and lively acidity suit raw beef and lemon without turning bitter next to the rocket.
Which wine pairs with food? A simple approach to choosingRosé · good match
Dry rosé from Italy (e.g. Chiaretto)
Red fruit and crisp acidity accompany the lemon and rocket, and the wine stays light enough for the raw meat.
London dry gin · good match
Gin and tonic as a highball with lemon peel and plenty of ice
Juniper and citrus peel mirror the lemon and rocket, and the fizz keeps the olive oil in check.
London Dry Gin: does it have to come from London?
Why it pairs well
The gin and tonic is an alternative aperitif-style pairing: citrus peel and juniper meet the lemon and rocket.