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- 200 g beef tenderloin
- 25 g rocket
- 20 g Parmesan cheese
- 3 quail eggs
- 25 ml olive oil
Directions:
Wrap beef tenderloin slices with kitchen foil and beat with a tenderizer to make them as thin as possible. Take off the upper layer of the foil and put the meat foilless side down onto a plate. Do not take the foil off until the meal is served. Pour a dash of olive oil into a pan and slightly warm up. Add two quail eggs to the pre-heated olive oil and take the pan off the flame. The whites of the eggs should be perfectly smooth and not burnt. When the eggs are ready, season them with salt and freshly ground pepper.
Garnishing and presentation:
Remove the foil off the beef and decorate with the quail eggs sunny side up. Top with a few rocket leaves and slices of Parmesan. Season with salt and pepper.
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Ingredients:
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Olive oil
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Parmesan cheese
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Quail eggs
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Rocket
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Beef tenderloin
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