Beef carpaccio with parmesan and arugula

Ingredients

for 1 servings

• Beef steak200 g (7.1 oz)
• Parmesan shavings30 g (1.1 oz)
• Arugula30 g (1.1 oz)
• Olive oil20 g (0.7 oz)
• Pine nuts10 g (0.4 oz)
• Lemon juice8 g

Directions

1. Put the beef fillet in the freezer for 30 minutes to firm it up, then slice it very thinly with a well-sharpened knife.
2. Arrange the slices in a rosette on two pre-chilled plates, season with salt and pepper.
3. Drizzle with olive oil and lemon juice, then scatter over parmesan shavings and arugula.
4. Toast the pine nuts dry in a pan for 2 to 3 minutes until golden, leave to cool, then scatter them over the carpaccio just before serving.