Beef Tagliata

   This dish is really easy to put together, and looks like you've absolutely smashed it when you have people round.

Firstly you need a fairly decent cut of steak, probably a nice fillet, as you need it to be quite tender. Then leave the steak whole on a plate drizzled in olive oil and sprinkled with sea salt and freshly ground black pepper. You do this so that the steak can get to room temperature, as if you don't then the centre of the steak will remain cold and won't cook at the proper rate, and it will be much more rare than you want it.

Now, heat a thick bottomed pan until it is extremely hot, and place the steak in the pan. You want to keep turning it, every 15-30 seconds, so that it cooks evenly. Keep turning it until it has been cooking for about six minutes for a steak about three-quarters of an inch thick, then place the cooked steak on a plate covered with tin foil to rest for about 12 minutes.

Once the steak has rested, slice it up (against the grain, this will make the steak seem more tender and easier to cut and eat), and lay it onto a bed of rocket leaves, then dress with a decent extra virgin olive oil, some sea salt and freshly ground black pepper, and some roughly shaved Parmesan.