500g Piedmont beef fillet, trimmed
2 egg yolks
1 tbsp lemon juice
salt and freshly ground black pepper
3 tbsp baby capers
handful of rocket leaves, roughly chopped shaved parmesan cheese, to serve
Parmesan olive oil or extra virgin olive oil
1. As the beef needs to be sliced as thin as possible, ask your butcher to slice it for you. If you do want to give it a go yourself, wrap the fillet in plastic wrap and freeze for 30 minutes to firm up. Using a very sharp, large knife, thinly slice the beef and cover the slices with plastic wrap as you go to prevent it from drying out. Refrigerate until needed.
2. Place yolks and lemon juice in a food processor and blend to combine. With the motor running, gradually add the olive oil in a thin, steady stream until the mixture becomes lighter in colour and thickens. Stir in the dill and season with salt and pepper.
3. To serve, arrange beef on cold plates, heap with rocket, drizzle over dill mayonnaise, then sprinkle with capers and a few shaves of parmesan. Heat one tablespoon of oil and one tablespoon of butter in a heavy-based frying pan over high heat until very hot. Serve over beef and drizzle with a little parmesan oil.
3 pre-ccoked beetroots, 100 g Parmesan cheese shaved, and balsamic vinegar cream, orange slices and mint leaf for decoration
Cut beet roots in fine, thin slices. Salt and pepper to taste, bestrew with grated Parmesan and sprinkle with the Crema di Balsamico. Serve on rocket salad bed and decorate with fresh orange slices and mint.