Name: Ox Alba style
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 480 gm finely diced ox or beef tenderloin fillet (see note); 1 tbsp extra-virgin olive oil; 3 small Swiss brown mushrooms, thinly sliced; ¼ bunch of chives, thinly sliced; To serve: grilled thinly sliced sourdough baguette and lemon cheeks; Lemon and sherry vinaigrette; 1 small clove of garlic, coarsely chopped; 1 tsp Dijon mustard; 25 ml lemon juice; 25 ml sherry vinegar; 200 ml extra-virgin olive oil

Ox Alba style

Australian Gourmet Traveller Italian recipe for ox Alba style by Robert Marchetti from Melbourne restaurant Giuseppe, Arnaldo and Sons

Serves 6

Prep

15M

Ingredients

480 gm finely diced ox or beef tenderloin fillet (see note)

1 tbsp extra-virgin olive oil

3 small Swiss brown mushrooms, thinly sliced

¼ bunch of chives, thinly sliced

To serve: grilled thinly sliced sourdough baguette and lemon cheeks

Lemon and sherry vinaigrette

1 small clove of garlic, coarsely chopped

1 tsp Dijon mustard

25 ml lemon juice

25 ml sherry vinegar

200 ml extra-virgin olive oil

Method

Main

1.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.

2.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.

3.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.