Ostrich steak tagliata in an instant pot (sous vide)

• 300 gms – 400gms Ostrich fillet steak or however much you like
• 2 small sprigs of rosemary
• 3 handfuls of rocket – I used half rocket and half wild rocket
• 1 fennel bulb shaved thinly on a mandolin (white only)
• 1 a sprig or two of fennel leaves
• A few sprigs parsley  optional
• 50 gms Parmesan shaved using a vegetable peeler (or however much you want)

Dressing:

• 1 tsp Dijon mustard
• 1 tsp honey
• 4 Tbsp extra virgin olive oil
• 2 Tbsp good red wine or sherry vinegar
• ¼ minced garlic 
• A pinch of sea salt flakes and ground black pepper