Grilled Beef Eye Fillet Steaks Carpaccio with Rocket & Parmesan

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• ¼ cup olive oil
• 1 Tbsp lemon juice
• ¼ cup fresh parsley, chopped
• 1 tsp salt
• 1 cup rocket leaves
• Shaved parmesan, to serve

Marinade:

• 1 Tbsp thyme leaves
• 1 tsp gourmet mixed peppercorns
• 1 tsp salt
• 2 tsp olive oil
• 1 tsp Dijon mustard

Method

To make the marinade, crush thyme, peppercorns, and salt. Combine with olive oil and mustard.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging, rub with marinade and wrap each steak with cling film. Return steaks to the fridge for 30 mins.

Remove steaks from the fridge and unwrap them. Allow to bloom at room temperature for 10 mins.

Bring a fry-pan to high heat, sear steaks for 1 min on each side. Wrap steaks in cling film and place in the freezer for one hour.

To make the dressing, pour olive oil, lemon juice, parsley, and salt into a jar. Close the jar and shake it until the dressing emulsifies.

Remove steaks from the freezer, slice across the grain as thinly as possible. Place the slices between two pieces of baking paper and use a rolling pin to make the slices even thinner.

Serve steak slices with rocket leaves, shaved parmesan, dressing, and pepper.