2T dijon mustard
2 anchovy fillets, finely chopped
1/2t garlic, minced
2 x 160g beef eye fillet steaks
10 dried figs, halved
1 handful rocket leaves
Salt and pepper
Olive oil and Shaved Parmesan to serve
- Mix the mustard, anchovies and garlic in a small bowl before brushing over the steaks. Season to taste.
- Wrap each steak in cling wrap, rolling the ends tightly to shape the steaks into rounds if possible. Freeze for 30 minutes.
- Remove from the freezer and slice into very thin rounds with a sharp knife. If you prefer thinner slices, sandwich each slice between cling wrap and flatten with a rolling pin.
- Arrange the slices on a plate and too with figs, rocket, Parmesan and a drizzle of olive oil.