Raw beef fillet with mint, oregano, garlic and lemon

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

CRISP PORTUGUESE WHITE. , suggested by MAX ALLEN

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