Salade de steak à la roquette et à l’avocat

Ingrédients

• Arugula
• a good-quality steak or beef tenderloin
• 1 avocado
• Parmesan cheese
• olive oil
• 25 g unsalted butter
• salt & pepper

Préparation

1. 1

   1. Make sure the steak has been out of the refrigerator for about an hour before cooking. Decide how you like your steak: if you prefer it rare, cook it for about one minute per side; for medium, about 2 minutes per side; and if you like it well done, cook it for around 3 minutes per side.2. Heat some olive oil in a pan over high heat until very hot. Place the steak in the pan and sear it briefly on each side. For rare: slightly less than a minute per side, basically just to sear. Now sprinkle some salt & pepper over it, add a generous knob of butter to the pan and turn the heat down. Make sure the steak rests in the butter for a moment, then remove it from the pan and let it rest for 10 minutes wrapped in aluminum foil.

2. 2

   3. You now have a super tender steak. While the meat is resting, make the salad: toss salt & pepper and olive oil through the arugula and spread it on a platter. Cut the avocado into cubes and distribute them over the greens. Slice the steak into nice slices about 1 cm thick and lay them on the arugula. Drizzle a little olive oil over everything and finish with coarsely grated Parmesan.