for 4 person

Berry sauce

100 g	berries (e. g. raspberries, blueberries, currant)
2 tbsp	olive oil
2 tsp	crema di Balsamico (balsamic cream)
¼ tsp	salt
½	organic lemon, use grated zest and 1 tbsp of juice

Salad

20 g	unsalted, shelled pistachios

50 g	berries (e. g. raspberries, blueberries, currant)
25 g	rocket

Meat

400 g

beef rump

To serve

25 g	Parmesan
a little	mixed peppercorns
½ tsp	sea salt

How it's done

Berry sauce

Mix the berries with all the ingredients up to and including the salt, grate in half of the lemon zest, add 1 tbsp of the juice.

Gently mash the berries with a fork.

Salad

Without adding any oil, toast the pistachios in a frying pan for approx. 2 mins., allow to cool.

Place the pistachios, berries and rocket in a bowl.

Meat

Wrap the meat in clingfilm, freeze for approx. 30 mins. Cut the frozen meat into wafer-thin slices.

Carefully flatten the slices of meat in batches between a cut-open plastic bag, serve on plates.

Arrange the salad on top of the meat, drizzle with the berry sauce.

To serve

Shave thin strips from the parmesan using a peeler, scatter on top of the salad. Crush the peppercorns, season the salad.

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