Fillet of Beef with Arugula

For the fillet of beef with arugula, cut the lung roast into four equal parts, pepper and sear briefly on both sides in a little hot oil over high heat (depending on the desired degree of cooking).

Place in an ovenproof dish and let rest, covered, in the oven preheated to 60 °C. Add the remaining oil as well as vinegar, salt and pepper to the hot pan and mix thoroughly until a creamy sauce is formed.

Marinate the washed, drained arugula with it. Season each fillet with coarse sea salt, cut into slices about 0.5 cm thick. Arrange the arugula on plates and place the fillet strips attractively on top.

Preparation Tip:

To determine the achieved degree of cooking of the steaks, you can also use the finger test. The more the meat yields to gentle pressure from your finger, the bloodier the steak still is. If the meat barely yields, the steak is practically cooked all the way through.

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