250 g beef fillets, you'll need a nice thick piece of centre cut
2 egg yolks
85 ml olive oil
Half lemon, juiced
Half tsp mustard
1. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.
2. Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.
3. Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you'll easily be able to separate them out easily later.
4. To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.
Brovia Dolcetto d'Alba Vigna Villej (2008)
It is a traditional Dolcetto that emphasises well the characteristics of a wine obtained from a careful and powerful vinification. The color is ruby with violet reflections.