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Ox Alba style

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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