Tagliata with capers and Parmesan

Preheat the oven to 180°C.
Rub sirloin steak with olive oil and sprinkle with crushed black pepper, a few sprigs fresh rosemary and cloves thinly sliced garlic.
Place a pan over a high heat and, when it is almost smoking, seal the steak for 4 minutes a side. This is the trick to ensure the meat is nicely browned on the outside but still nice and pink on the inside.
Transfer to a baking tray and finish off in the oven for 5 minutes.
In a pan over a medium heat, fry halved portobellini mushrooms until golden, then divide between four plates, top with the sliced steak, rocket leaves, Parmesan shavings and capers.
Drizzle liberally with olive oil and serve
Cook's tip: Tagliata, though it sounds like a type of pasta, is in fact Italian for 'cut' or 'slice'.