serves
4
prep
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 200 g beef fillet or sirloin
- 1 egg yolk
- 1 lemon, juiced
- sea salt
- freshly ground black pepper
- 100 ml extra virgin olive oil
- handful of radicchio leaves, finely shredded
- parmigiano reggiano
Instructions
Slice the beef as finely as possible and place the slices between 2 layers of plastic wrap. Pound with the flat side of a meat mallet from the middle outwards, until very thin and almost translucent. Remove the top layer of plastic and turn the meat onto a cold plate.
Whisk the egg yolk, lemon juice and salt and pepper in a bowl. Add the olive oil a little at a time (you may not need all of it), whisking until emulsified and slightly thickened.
Dress the radicchio with an extra splash of oil and scatter over the beef. Season with salt. Shave some parmigiano reggiano over the top and drizzle with the lemon dressing.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
