A full-flavoured, tender piece of beef with a creamy dressing, salty anchovies and crisp, peppery rocket
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Creamy Caesar dressing
Using electric beaters, whisk 1 large egg, 1 large egg yolk, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and 1 crushed garlic clove in large bowl until mixture thickens. Mix together 200ml each vegetable oil and olive oil, then slowly trickle into egg mix, whisking constantly, until incorporated. Add a little water if mixture seems too thick. Stir in 85g grated Parmesan and 2 finely chopped anchovy fillets. Set aside in fridge - keeps up to 4 days.