Mix the berries with all the ingredients up to and including the salt, grate in half of the lemon zest, add 1 tbsp of the juice.
Gently mash the berries with a fork.
Without adding any oil, toast the pistachios in a frying pan for approx. 2 mins., allow to cool.
Place the pistachios, berries and rocket in a bowl.
Wrap the meat in clingfilm, freeze for approx. 30 mins. Cut the frozen meat into wafer-thin slices.
Carefully flatten the slices of meat in batches between a cut-open plastic bag, serve on plates.
Arrange the salad on top of the meat, drizzle with the berry sauce.
Shave thin strips from the parmesan using a peeler, scatter on top of the salad. Crush the peppercorns, season the salad.