Tagliata with Rocket Salad & Roasted Potato

You’ll need:

— 150g beef filet

— 2 medium potatoes, diced

— 2 handfuls rocket (arugula)

— 8-10 cherry tomatoes, halved

— 20g Parmesan shavings

— 1 tsp grainy mustard

— 1 tsp apple cider vinegar

— 1 tsp honey

— 2 tbsp olive oil

— 1 tbsp lemon juice

— Salt and pepper

For the Dressing:

— Grainy mustard

— Apple cider vinegar

— Honey

— Olive oil

— Lemon juice

— Salt and pepper

Method:

1. Roast the diced potatoes in olive oil, salt, and pepper at 200°C (400°F) for 25-30 minutes, until golden and crispy.

2. Mix the rocket, cherry tomatoes, and Parmesan in a bowl, then drizzle with the dressing made from mustard, apple cider vinegar, honey, olive oil, and lemon juice.

3. Cook the steak for 2 minutes on each side for medium-rare. Let it rest before slicing thinly.

4. Layer the roasted potatoes and salad on a plate, and arrange the sliced tagliata in between.

ENJOY <3