Grilled Beef Eye Fillet Carpaccio with Rocket & Parmesan

Serves 6

1 pack Silver Fern Farms

Beef Eye Fillet Steaks 1 tbsp thyme leaves

1 tsp gourmet mixed

peppercorns

1 tsp salt

2 tsp olive oil

1 tsp Dijon mustard

¼ cup olive oil

1 tbsp lemon juice

¼ cup fresh parsley,

chopped

1 tsp salt

1 cup rocket leaves Shaved parmesan, to

serve

Crushed pepper, to serve

Remove Beef Eye Fillet Steaks from the refrigerator and packaging. Crush the thyme, peppercorns and salt. Add the olive oil and mustard, and mix to make a marinade. Rub the marinade all over the beef and wrap each piece with cling film. Return the steaks to the refrigerator for 30 minutes.

Take the steaks out, unwrap and allow to bloom for 10 minutes before cooking. Sear in a very hot pan for one minute on each side.

Wrap the steaks in film again and place in the freezer for one hour; this will make slicing easier.

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

Remove the steaks from the freezer and slice 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 the steaks with rocket leaves, shaved parmesan, lemon and parsley dressing, and extra crushed pepper.