400 g beef fillet,
2 lemons plus zest
olive oil
freshly ground salt and pepper, to taste
juice from 1 additional lemon
1 large beef style tomato
Italian or Spanish cheese eg ewe's cheeses, Parmesan or Manchego
sprigs of chervil
This process sounds odd, but works! Place the beef fillet in the freezer to harden or 'set' the meat. Don't freeze it, the object is just to make it firm enough to slice easily.
Peel and de-seed tomato, then dice into small pieces. small Place the cubed tomato in a bowl. Add olive oil, lemon juice, salt and pepper, and whisk all the time you mix.
Zest the lemons and blanch the zests for a couple of minutes. Remove the white pith and release the segments into neat pieces.
Grind salt and pepper onto a large plate. Cover and place in the coldest part of your fridge.
Remove the beef from the freezer and slice it thinly.
For extra thin slices, (and how it is usually presented in restaurants in Europe) place the slices between sheets of baking paper and carefully roll with a rolling pin. This will ensure the slices are almost transparent. Be careful, as they will easily tear, and the object is to keep the slices as whole as possible.
Place the slices on the seasoned plate. Season the surface with more salt and pepper. Coat with lemon marinade taking care to coat all the meat.
Decorate with blanched zests and lemon segments.
Add a few shavings of sheep milk cheese and finish
with sprigs of chervil.
This dish needs to be served immediately after assembly.
2 lemons plus zest
olive oil
freshly ground salt and pepper, to taste
juice from 1 additional lemon
1 large beef style tomato
Italian or Spanish cheese eg ewe's cheeses, Parmesan or Manchego
sprigs of chervil
This process sounds odd, but works! Place the beef fillet in the freezer to harden or 'set' the meat. Don't freeze it, the object is just to make it firm enough to slice easily.
Peel and de-seed tomato, then dice into small pieces. small Place the cubed tomato in a bowl. Add olive oil, lemon juice, salt and pepper, and whisk all the time you mix.
Zest the lemons and blanch the zests for a couple of minutes. Remove the white pith and release the segments into neat pieces.
Grind salt and pepper onto a large plate. Cover and place in the coldest part of your fridge.
Remove the beef from the freezer and slice it thinly.
For extra thin slices, (and how it is usually presented in restaurants in Europe) place the slices between sheets of baking paper and carefully roll with a rolling pin. This will ensure the slices are almost transparent. Be careful, as they will easily tear, and the object is to keep the slices as whole as possible.
Place the slices on the seasoned plate. Season the surface with more salt and pepper. Coat with lemon marinade taking care to coat all the meat.
Decorate with blanched zests and lemon segments.
Add a few shavings of sheep milk cheese and finish
with sprigs of chervil.
This dish needs to be served immediately after assembly.