for 4 person

Mousse

1	avocado, cut into pieces
2 tbsp	crème fraîche
½ tsp	lemon juice
2 pinch	salt
½ dl	full cream, beaten until stiff

Dressing

1 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	sugar
¼ tsp	salt
½	red chicory, cut into strips

Meat

400 g	beef rump (approx. 4 cm thick)
1 tbsp	olive oil
2 tbsp	pine nuts, roasted
30 g	Pecorino (Italian sheep's cheese), very thinly sliced
a little	sea salt

How it's done

Mousse

Puree the avocado, crème fraîche, lemon juice and salt. Fold in the cream, cover and refrigerate until ready to serve.

Dressing

Combine the lemon juice, oil, sugar and salt in a bowl, mix together with the red chicory.

Meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 60°C, warm the platter and plates. Heat the oil in a frying pan. Fry the meat for approx. 4 mins. on each side, remove the meat from the pan, season with salt and place on the warmed platter, keep warm for approx. 5 mins. Plate up the mousse, carve the meat diagonally across the grain, serve with the salad. Sprinkle the pine nuts, Pecorino and Fleur de Sel over the top.

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