2 tbsp lemon juice
2 tbsp finely chopped fresh flatleaf parsley
1 tbsp English mustard
1 tbsp capers, drained
3 tbsp mayonnaise
sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil, plus extra for drizzling
50g/2oz pine nuts, toasted
1 tbsp groundnut or sunflower oil
a few shavings Parmesan (use a vegetable peeler to make these)
350g-400g/12-14oz bavette or skirt steak