Ingredients
280g/10oz thin end of a fillet of beef
2 lemons, rind of one, juice of two
4 tbsp olive oil
2 tbsp flat leaf parsley, chopped
1 large sprig of thyme
1 clove garlic, peeled and sliced
sea salt and freshly ground black pepper
large bunch of rocket
Method
1. Trim the piece of fillet. Rub well with sea salt and pepper and put into a dish large enough to hold it and the marinade.
2. Mix together the lemon rind and juice, the oil, parsley, thyme and garlic and pour over the fillet. Make sure the fillet is well coated in the marinade. Cover and put in the refrigerator and chill well for up to 6 hours or overnight.
3. When ready to use slice the fillet very thinly. Put onto a board and place a piece of baking parchment on top of the fillet.
4. Press lightly with the palm of your hand to stretch.
5. Put onto a plate with a little of the marinade and scatter a few rocket leaves on top.
