Mediterranean beef salad

Instructions

• Cover a piece of beef fillet (500g) with olive oil.
• Grind black peppercorns - about 3 tbsp.
• Roll the fillet in the 3 tbsp. ground pepper until fully coated.
• Flavour with sea salt.
• Heat a griddle pan to a high heat.
• Roast the fillet for 8-12 min (turn 4 times and roast 2-3 min on each side).
• Remove from the pan and leave to rest for 5 min. Cut into thin slices.
• Meanwhile, drain 1 x 400g tin artichoke hearts and 1 x 400g tin pimento (cut in quarters).
• Arrange the artichoke, pimento and fillet on a serving platter.
• Add a handful of sundried tomatoes and a handful of fresh rocket leaves.
• Serve with Parmesan curls.