The timeless bistro classic, featuring precisely cut thin slices of beef eye of round, seasoned to order with fruity olive oil, bright lemon juice, aged parmesan shavings and a touch of peppery arugula.
Ingredients
- 480 g extra-fresh beef eye of round for slicing
- 4 tbsp cold-extracted extra-virgin olive oil
- 1 piece fresh untreated lemon
- 60 g 24-month aged Parmigiano-Reggiano PDO
- 80 g fresh wild arugula
- 2 tbsp drained nonpareil capers in vinegar
- 1 tsp Guerande fleur de sel
- 1 tsp Madagascar black peppercorns
Method
- Place the piece of eye of round tightly wrapped in plastic wrap in the freezer for about thirty minutes, until the surface is firm to the touch but not frozen solid.
- Unwrap the meat on a clean cutting board, then use a very sharp knife to cut paper-thin slices against the grain.
- Place each beef slice between two lightly oiled sheets of parchment paper, then gently pound it flat with the bottom of a heavy pan to make it perfectly translucent and even.
- Immediately arrange the beef slices in a rosette pattern on cold plates, overlapping them slightly so no empty space is left on the bottom.
- Drizzle the meat evenly with extra-virgin olive oil, then squeeze the lemon to distribute its juice in even drops over the entire surface.
- Cut wide, thin shavings from the block of Parmigiano-Reggiano using a vegetable peeler.
- Evenly distribute the drained capers and parmesan shavings over the plates, and place a small, airy mound of wild arugula in the center.
- Sprinkle everything with Guerande fleur de sel, grind the Madagascar black pepper over the top at the last minute and serve immediately.
Nutrition
Per serving
- Energy
- 371.4 kcal
- Protein
- 30.29 g
- Carbohydrate
- 4.09 g
- Fat
- 26.39 g
- Fibre
- 1.47 g
- Calcium
- 46.47 mg
- Iron
- 0.68 mg
- Magnesium
- 21.93 mg
