| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
A, Year, At, Ballymaloe |
12 |
servings |
INGREDIENTS
| 450 |
g |
Fillet beef; preferably Aberdeen |
|
|
; Angus |
| 5 |
|
Leaves of fresh rocket; (per portion) |
| 5 |
|
Thin slivers parmesan cheese per; (Parmigiano Reggiano |
|
|
; person, is best) |
|
|
Sea salt and freshly ground black pepper |
|
|
Truffle oil or extra virgin olive oil |
INSTRUCTIONS
Chill the meat, then slice it as thinly as possible with a very sharp
knife. Place each slice on a piece of oiled cling film and cover with
another piece of oiled cling film. Roll gently with a rolling pin
until it is almost transparent and has doubled in size. Peel the
cling film off the top, invert the meat on a chilled plate and gently
peel away the other piece of cling film.
Put the rocket leaves on top of the beef and scatter very thin
slivers of parmesan over the top of the rocket. Sprinkle with sea
salt and pepper. Alternatively, pile the beef on top.
Drizzle with truffle oil or with very best extra virgin olive oil and
serve immediately with crusty bread - ciabatta and focaccia are best.
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