Photography by: Sam Wilkinson

Rare roast beef and Parmesan salad

Recipe by: Clement Pedro
 
Canola oil 2T
Beef fillet 150g
Parmesan 6T, grated
Wild rocket 40g
Salt and freshly ground black pepper
 
For the caper dressing: Combine
 
Caper berries 3T
Lemon ½ zested and juiced
Extra virgin olive oil 4T
Maple syrup 1T
Salt and freshly ground black pepper to taste
 
Rub the oil over the fillet and allow to rest for 10 minutes while heating a pan over a high heat. Add the steak to the pan and sear well on the outside. Allow the steak to rest for 15 minutes.
While the steak is resting add the grated Parmesan to a mom-stick pan and allow to melt, and bubble, once completely melted remove the cheese from the pan and allow to cool to firm.
Thinly slice the fillet and plate on a serving dish, season lightly with salt and freshly ground black pepper. Add the rocket then break over the Parmesan crisps before drizzling over the dressing.