Beef Paillard

This is a very simple dish which Silvana used to serve often at her restaurants. Although it is not traditionally ‘Italian’ it defines the best of the taste of Italy. Elegant, flavoursome but not complicated. However it is easy to get it wrong too!

Serves 6

Ingredients

700 grams eye fillet, or good rump (NOTE - Has to be really good flavoursome meat. It is easier to use the fillet but the flavour is not as good as other well hung cuts of beef.)
Sea salt, crushed slightly
6 handfuls of rocket leaves, cleaned
Lemon juice
Extra virgin olive oil

Method

Cut the meat into 6 fine slices and then flatten out further between slices of paper

Heat the grill plate or an iron pan

The pan must be very hot. Sprinkle a bit of sea salt in the pan and put the paillard one minute on each side. Do not use any oil or butter otherwise it will stew

Assemble rocket leaves on each plate, dress with a little lemon juice and oil

Place the cooked meat on top of the rocket leaves

Serve immediately