- 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
- 1For 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.
- 2Place 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.
- 3In 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.
Ox is an older, more flavoursome meat than that sold as beef. At GA&S, Rob Marchetti uses 150-day grain-fed ox fillet.