Servings

Serves 6-8 as an entree

Ingredients

300g Beef (porterhouse or eye fillet )

10g dijon mustard

3 tablespoons fresh thyme leaves

Salt and cracked black pepper

20ml Olive oil

200g Swiss brown mushrooms finely sliced

Lemon dressing

15g Capers, fried

¼ small red onion, sliced

Parmesan shaved

A few sprigs Parsley

Rocket leaves

Method

1. Season the beef with oil and salt and sear in a hot pan on all sides. Set aside.

2. Brush with Dijon mustard and roll in pepper and thyme. Wrap in cling film and roll tightly. Place in the freezer for 2 hours to firm.

3. Slice the beef with a sharp knife into very thin slices and arrange on a serving platter.

4. Toss the mushrooms with the lemon dressing and spread across the beef. Scatter over the red onion, fried capers , rocket and parsley leaves and top with shaved parmesan and spoon over any remaining dressing.

Lemon Dressing

1 Lemon zest and juice

85ml olive oil

1 clove garlic crushed

Salt and pepper to taste

2 sprigs of thyme, leaves picked

Combine together and toss with sliced mushrooms