Ox Alba style
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Serves
6
Cooking Time
Prep time 15 mins
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480 gm
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finely diced ox or beef tenderloin fillet (see note)
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1 tbsp
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extra-virgin olive oil
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3
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small Swiss brown mushrooms, thinly sliced
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¼
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bunch of chives, thinly sliced
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To serve:
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grilled thinly sliced sourdough baguette and lemon cheeks
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| Lemon and sherry vinaigrette |
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1
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small clove of garlic, coarsely chopped
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1 tsp
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Dijon mustard
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25 ml
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lemon juice
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25 ml
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sherry vinegar
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200 ml
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extra-virgin olive oil
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1
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For lemon and sherry vinaigrette, combine garlic, mustard and a teaspoon of sea salt in a mortar and pound to a smooth paste using a pestle. Add lemon juice and vinegar, then stir in olive oil without emulsifying. Season to taste with freshly ground black pepper and set aside. Makes about 1 cup. It keeps for up to a week in the refrigerator.
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2
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Place ox fillet in a bowl, drizzle with olive oil and season to taste. Mix to combine then divide among six serving plates, arranging down the centre of plates.
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3
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In a separate bowl combine mushrooms and chives, drizzle with a little vinaigrette and stand for 5 minutes to lightly pickle mushrooms. Arrange over beef, drizzle with a little extra vinaigrette and serve immediately with grilled sourdough and lemon cheeks.
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Note Ox is an older, more flavoursome meat than that sold as beef. At GA&S, Rob Marchetti uses 150-day grain-fed ox fillet.
RECIPE Robert Marchetti, Giuseppe, Arnaldo & Sons
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles