Parti Bwyd Beca
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500g Beef fillet, trimmed of all fat and sinew
1 Tbsp. Fresh thyme
1 Tsp Rosemary
1 Tbsp. Ground black pepper
50g Parmesan shavings
Ask the butcher to trim your fillet of all fat and sinew.
Finely chop the thyme and rosemary and place on a chopping board so that it's roughly the same length as your fillet.
Sprinkle over the black pepper and roll the fillet through the herbs and pepper so that you have a crust on the outside.
On a hot griddle pan or BBQ, brown the meat all over – around 30-45 seconds on each side then leave the meat to rest for around 15 minutes.
After the meat has rested, using a sharp knife, slice thin pieces of the meat, discarding the end pieces. Flatten the slices using your knife then place on a plate to serve.
Sprinkle over a little salt and a pinch of pepper and squeeze of lemon.
Dress the watercress in a little lemon juice, oil, salt and pepper and scatter over the beef.
Finish with some parmesan shavings and a drizzle of olive oil.
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