Italian cuisine · Meat & Kebab

Beef Straccetti with Arugula

Wafer-thin beef strips seared for seconds, arranged on arugula with lemon and shaved Parmesan.

Ingredients · for 4 servings

• 600 g beef tenderloin or roast beef
• 200 g arugula
• 80 g Parmesan
• 2 cloves garlic
• 1 lemon
• 5 tbsp olive oil
• 1 sprig rosemary
• Salt, pepper

Instructions

1. Put the meat in the freezer for 20 min. to firm it up, then slice it across the grain into strips 3 mm thin.
2. Wash the arugula, spin dry and spread it on a large platter; shave the Parmesan into curls with a vegetable peeler.
3. Whisk 2 tbsp olive oil with the juice of half a lemon, salt and pepper into a dressing and set aside.
4. Heat a heavy pan very hot with 2 tbsp olive oil, the crushed garlic cloves and the rosemary, until the oil is almost smoking.
5. Fry the beef strips in two batches, 60–90 sec. each, tossing constantly, until browned outside but still pink inside, and season immediately with salt and pepper.
6. Pour the hot straccetti with the pan juices over the arugula, drizzle with the lemon dressing, top with Parmesan curls and serve at once, while the arugula has only just wilted.