Tagliata of the Beef with Arugula and Parmesan Cheese

The roast beef should be very thin, best cut by the butcher on the slicer. Remove the meat from the refrigerator about an hour before preparation. Place between two sheets of cling film or two freezer bags and flatten a little bit more with a flattening iron or a handle.

Rinse the arugula, select and spin dry. Pluck the basil leaves from the stems. Stir through juice of one lemon, a splash of aceto balsamico, salt, pepper and three tablespoons of oil. Mix dressing with arugula and basil and divide leaf lettuce evenly among four plates.

Heat two tablespoons of oil in a large frying pan, sear the meat in it over high heat for about half a minute on each side in batches and spread evenly over the arugula. Drizzle each with about a teaspoon of aceto balsamico and a tablespoon of olive oil. Season with fleur de sel and, if you like, a little coarsely crushed pepper and grate the Parmesan over the top. Serve immediately.

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