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300 g roast beef
12 ripe plums
2 bunches rocket salad
mint, horseradish, 50 g pecorino cheese
1/2 l mild red wine
1/8 l vinegar
4 tablespoons oil
English mustard
2 cloves
star anise
salt, pepper
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Mix wine with 1/8 l vinegar, some mint stalks, 2 cloves and one star anise. Wash the plums, poke some holes with a fork and marinate fruits in the liquid for 24 hours.
Take fruits out, boil the the marinade, pour over the plums and marinade for another 24 hours.
Brush roast beef with mustard on all sides, season with salt and pepper. Heat oil in a pan and sear meat. Cut roast beef into thin slices and place on plates.
Wash rocket salad and dip into the plum marinade. Drizzle with olive oil. Season to taste with salt and pepper. Spread rocket salad onto the roast beef. Take plums out of the marinade and place them on the plates.