Steak and arugula salad with Parmesan dressing

Step 1/4

• 40 g Parmesan cheese
• ½ tbsp caper
• 1 egg yolk
• ½ clove garlic
• 1 tsp mustard
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 140 ml vegetable oil
• ¼ tsp sugar
• 2 tbsp water
• salt
• pepper

• oven
• box grater
• bowl
• hand mixer with beaters

Preheat the oven to 120°C/250°F. Grate Parmesan cheese. Blend half of the capers, egg yolk, garlic, mustard, some of the Parmesan cheese, balsamic vinegar, olive oil, sugar, and some water to a smooth paste. Slowly stream in vegetable oil while mixing. Season with salt and pepper. If needed, whisk in water, as needed, to achieve a creamy consistency.

Step 2/4

• 400 g sirloin steaks
• 1 tbsp clarified butter

• frying pan

Sear all sides of the steak in a hot pan with clarified butter. Season with pepper and finish in the oven for approx. 15 min.

Step 3/4

• 200 g green beans
• vegetable oil (for frying)
• 2 tbsp lemon juice

Clean the pan and fry the beans in a little vegetable oil for approx. 10 min. Season with salt and deglaze the pan with lemon juice.