Beef with Parmesan Butter and Balsamic Glaze on a Bed of Arugula
Main Dishes • French
Description
Beef with Parmesan butter and balsamic glaze on a bed of arugula
Ingredients
- Butter 1½ tablespoons
- Grated Pecorino Pepato Cheese 2 tablespoons
- Lamb Neck Fillet 10 oz
- Olive Oil 1 teaspoon
- Shallot 0 oz
- Balsamic Vinegar ¼ cup
- Brown Sugar ½ teaspoon
- Arugula 10 oz
- Lemon ½ piece
- Parmesan Cheese to taste
Step-by-Step Guide
Step 1
Mix the Parmesan and softened butter in a small bowl. Season with salt and pepper.
Step 2
Rub the meat with salt and pepper. Heat the olive oil in a skillet over medium heat, add the meat, and cook for 4 minutes on each side for medium doneness. Transfer to a plate.
Step 3
Add the vinegar, chopped shallot, and sugar to the skillet, bring to a boil while stirring for 1 minute.
Step 4
Divide the arugula between 2 plates, top with shavings of Parmesan. Drizzle with lemon juice.
Step 5
Slice the meat into small pieces and place on the arugula. Top with the Parmesan butter and drizzle with the glaze.
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