Raw beef fillet with mint, oregano, garlic and lemon

Name: Raw beef fillet with mint, oregano, garlic and lemon
Total time: 21 min
Yield: Serves 4
Ingredients: 40 ml extra-virgin olive oil (2 tbsp); 2 cloves of garlic, thinly sliced using a mandolin; 20 ml lemon-infused extra-virgin olive oil (see note) (1 tbsp); 750 gm aged beef fillet, trimmed (about ½); 1 cup mint leaves, thinly sliced (loosely packed); ½ cup oregano leaves, thinly sliced (loosely packed); To serve: lemon wedges and crusty bread

Apr 10, 2008 3:36am

By Emma Knowles & Lisa Featherby

Serves 4
20 mins preparation
1 min cooking

Ingredients

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

Method

Main

1
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.
2
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.

Notes

Lemon-infused extra-virgin olive oil is available from select delicatessens.
Drink Suggestion: Crisp Portuguese white. Drink suggestion by Max Allen