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Raw beef fillet with mint, oregano, garlic and lemon

You'll need

40 ml (2 tbsp) extra-virgin olive oil 2 cloves of garlic, thinly sliced using a mandolin 20 ml (1 tbsp) lemon-infused extra-virgin olive oil (see note) 750 gm (about ½) aged beef fillet, trimmed 1 cup (loosely packed) mint leaves, thinly sliced ½ cup (loosely packed) oregano leaves, thinly sliced To serve: lemon wedges and crusty bread


  • 01
  • Heat extra-virgin olive oil in a small frying pan over low-medium heat, then add garlic and cook until just golden (about 1 minute). Remove from heat, cool and add lemon oil.
  • 02
  • Thinly slice beef fillet across the grain. Working with one piece at a time, place between two pieces of baking paper and, using a rolling pin or meat mallet, pound until very thin. Remove top sheet of paper and holding the other sheet, invert onto a plate and peel paper away. Repeat with remaining beef, then scatter with garlic and herbs and drizzle over oil. Serve with lemon wedges and bread to the side.
Note Lemon-infused extra-virgin olive oil is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp Portuguese white.

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