500 g beef Angus Beef fillet
20 ml Dijon mustard
30 ml coarsely crushed black peppercorns
1 Rocket salad
100g Parmesan/Parmigiano cheese slivers
12 capers crushed
cling wrap or tin foil
30 ml lemon juice
30 ml Balsamic/red wine vinegar
30 ml olive oil
5 ml salt
1 clove garlic, crushed
freshly ground black pepper to taste
5 ml mustard powder
10 ml fresh herbs finely chopped
Combine the mustard and peppercorns. Cover the fillet with mustard and pepper mixture. Seal fillet on braai or gas braai. Wrap fillet tight in cling wrap or tinfoil and freeze for about 1 hour or until it is firm. Cut the beef across the grain into 5mm slices. Put each slice between two sheets of cling film, and pound with a mallet or rolling pin, until it is paper thin. Roll the beef up in cling film, and chill for another hour.
To make the vinaigrette, whisk the lemon juice, vinegar, oil, salt, garlic, pepper, mustard powder and herbs together until itís smooth. Stir in the capers. Arrange the beef slices in a single layer on one large serving plate or six individual plates.
Toss the rocket leaves with half the vinaigrette dressing. Then pile the rocket leaves on top of the beef and sprinkle with Parmesan cheese, and serve with a side of the remaining vinaigrette dressing.
Preparation time: 45 minutes
Dry heat cooking method: Braai