Beef tagliata salad

Serves two

• 200g bavette
• 0.75 tsp celery seeds
• 0 black pepper
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 40g rocket
• 30g parmesan
• 150g radishes
• 2 sticks celery
• 15g basil leaves

Step 1
If you prefer, serve the beef separately, with the salad element on the side.

Step 2
Put the joint of beef in a medium bowl with the celery seeds, a third of a teaspoon of salt and a good grind of pepper.

Step 3
Using your hands, rub in the seasoning and set aside for 30 minutes.

Step 4
Heat a medium frying pan on a high flame, then sear the meat for one to two minutes on each side, depending on thickness, until nicely charred but still pink in the centre.

Step 5
Remove the steak from the pan and leave to rest for 10 minutes, then cut it against the grain into just under 0.5cm-thick slices.

Step 6
In a small bowl, whisk the lemon juice, oil, a quarter-teaspoon of salt and a good grind of black pepper.

Step 7
Put the rocket, parmesan, radishes, celery, basil and sliced steak in a bowl or on a serving platter, pour over the dressing, toss gently and serve.