2 eye fillet steaks or sirloins
Salt/pepper to season
3 garlic cloves, peeled and chopped
4 – 6 rosemary sprigs
2 strips lemon zest
Lemon juice from 1 lemon
60 g rocket leaves
40 parmesan cheese, shaved with vegetable peeler
Heat some olive oil in a heavy based pan until hot and smoking.
Season the steaks with salt and pepper and place in pan. Heston recommends turning the steaks every 15 – 20 seconds for 2 – 3 minutes, to allow a flavoursome crust to develop without overcooking the centre of the meat.
Remove from pan and allow to rest for 5 minutes, on a rack over a plate to catch the juices.
Remove the pan from heat and discard the oil (but don’t clean the pan. Allow to cool for a few minutes, then add 120 g fresh olive oil, plus the garlic, rosemary and lemon zest. Rubbing the zest between your fingers can release more flavour.
Allow to infuse for 5 minutes while the steak is resting, then squeeze through lemon juice, and strain through a sieve. Add any juices from the steak.
Slice the steaks thinly (5 mm wide) with a sharp knife and arrange on a plate. Season with salt and pepper and pour over half the dressing.
Mix the remaining dressing with the rocket and top the steak with this. Sprinkle the shaved parmesan on top and add a grind of sea salt.