tuscan beef salad (tagliata di manzo)

serves 4

Tagliata is a classic Italian beef salad from Florence in Tuscany. It's a great way to eat beef and serves more than you think - just put it in the middle of the table and let everyone tuck in.

hands-on time 20 mins, total time 20 mins

Get ahead. You can brown the meat ahead and let it cool before slicing to serve it cold.

1 x 500g piece of beef fillet from the tail end (from the meat counter), at room temperature
4 tbsp extra-virgin olive oil
1 tsp chopped thyme sea salt
150g datterini, baby plum (pomodorino) or cherry tomatoes, cut into quarters
1 x 70g bag rocket
juice of ½  lemon
2-3 tsp aged balsamic vinegar
50g-75g Parmesan cheese shavings

1 Rub the fillet with 1 tablespoon of the olive oil; sprinkle on the thyme and season with sea salt and freshly ground black pepper.

2 Heat a heavy-based frying pan. Add the fillet and cook over a high heat for 10-12 minutes, turning frequently to ensure an even searing that gives the meat a brown crust. Remove from the pan and leave to rest for 3 minutes.

3 Meanwhile, combine the tomatoes and rocket in a large bowl. Add the remaining olive oil and lemon juice; season. Toss, then spread the rocket and tomatoes on a large plate.

4 Thinly slice the rare beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over; add a grinding of black pepper. Finish with the Parmesan shavings.

334cals; 20g fat (7g sat fat); 36g protein: 1g fibre; 2g carbs; 2g total sugars: 0.6g salt