CARPACCIO WITH VINAIGRETTE
Serves four
- 500 g EMH beef tenderloin
- salt
- chilli flakes
- freshly ground black pepper
- rosemary
- cold-pressed olive oil
- a knob of butter
sauce:
- 1 small onion
- 3 anchovies
- 1 tbsp capers
- 1 tsp Dijon mustard
- a large bunch of flat-leaf parsley
- a bunch of peppermint
- cold-pressed olive oil
- lemon juice
to serve:
- Parmesan shavings
- capers
- peppermint leaves
- cold-pressed olive oil
- toast
Clean the tenderloin of silverskin, season with salt and pepper. Heat oil in a pan, add a couple of rosemary sprigs and sear the meat on all sides as briefly as possible. Then add a knob of butter to the pan. Baste the meat with the butter and oil mixture and remove from the pan. Chop the rosemary on a cutting board, add the chilli flakes. Roll the cooled meat in the chopped mixture, wrap tightly in cling film and place in the freezer for at least 2 hours.
Meanwhile, prepare the vinaigrette. Peel the onion, finely chop together with the herbs. Transfer to a food processor (or blitz with a stick blender), add the anchovies, mustard, capers, 2-3 tbsp lemon juice and enough olive oil to make a loose paste.
Remove the meat from the freezer and slice thinly with a sharp knife. Arrange on a serving platter, drizzle with the vinaigrette and a little olive oil, scatter with capers, peppermint leaves and Parmesan shavings. Serve with toast.
GREEK-STYLE CARPACCIO
Serves four
- 500 g EMH beef tenderloin
- salt
- freshly ground black pepper
- 1 tsp cayenne pepper
- 2 tsp fennel seeds
to serve:
- 1 large fennel bulb
- lemon juice
- cold-pressed olive oil
- feta cheese
- Parmesan
- rocket leaves
- thyme honey
- pita bread
Lightly toast the fennel seeds in a dry pan, then crush in a mortar. Season with cayenne, salt and black pepper. Remove the silverskin from the meat. Sprinkle the spice mixture evenly on a cutting board and roll the meat in it. Wrap in a double layer of cling film and place in the freezer to infuse.
Meanwhile, prepare the salad. Slice the fennel thinly, drizzle with lemon juice and olive oil, season with salt. Toss gently and leave to chill.
After a couple of hours, remove the meat from the freezer, let it sit at room temperature briefly, then slice thinly. Arrange on a platter, top with the fennel salad, rocket leaves and cheeses. Drizzle lightly with honey and serve with toasted pita bread.
BEEF WELLINGTON WITH POMEGRANATE SAUCE
Serves six
- 1 kg EMH beef tenderloin
- salt
- freshly ground black pepper
- 2-3 tbsp mustard with roasted herbs or Dijon mustard
- 200-250 g EMH cold-smoked bacon
- 1 pack of puff pastry
- 1 egg
- flaky sea salt
mushroom mixture:
- 1 medium onion
- 3 garlic cloves
- 250 g thawed chanterelle and porcini mixture
- freshly ground black and white pepper
- salt
- a handful of spruce tips
- cold-pressed olive oil
- butter
pomegranate sauce:
- 1 onion
- 1 celery stalk
- 1 carrot
- cold-pressed olive oil, plus a knob of butter
- 2 bay leaves
- a rosemary sprig
- 350 ml pomegranate wine
- 200 ml beef stock
- 25 g butter
- 1 scant tbsp flour
- salt
- freshly ground black pepper
- 1 pomegranate
- steamed broccoli with olive oil and lemon juice, to serve
Take the beef tenderloin out of the fridge at least 30 minutes before cooking. Prepare the mushroom mixture: peel the onion and garlic and finely chop together with the mushrooms, or blitz in a food processor. Heat a mixture of butter and oil in a pan and fry the mushroom-vegetable mixture, season with salt and pepper. Finely chop the spruce tips and stir into the mushroom mixture, then let it cool.
Remove the silverskin and fat from the fillet with a sharp knife. Season generously with salt and pepper and sear on a hot pan on all sides for at least 2-3 minutes, then transfer to a rack to cool. Brush the meat evenly with mustard. Lay out a suitably sized piece of double-layered cling film, arrange the bacon slices on top with edges slightly overlapping, then spread the mushrooms in an even layer. Place the meat on top and roll tightly using the cling film, then refrigerate for at least 30 minutes to firm up. Roll out the pastry. Remove the cling film from the meat roll and place on the pastry. Beat the egg and brush the exposed pastry edges, season the pastry lightly with salt and pepper, then roll tightly around the meat so the seam ends up on the bottom. Wrap again in double cling film and chill for 5-10 minutes. Remove the film, transfer to a baking tray lined with parchment paper, brush the top with egg, and if desired, score a pattern into the pastry with a sharp knife, taking care not to cut through. Sprinkle with flaky salt and bake in a preheated 200-degree oven for 40-45 minutes or until the internal temperature reaches 45 degrees. This will give you a medium result. Remove from the oven and let the meat rest for at least 20 minutes.
For the sauce, peel the onion and carrot and finely chop together with the celery stalk. Heat a mixture of butter and oil in a pan and fry the vegetables for 15 minutes (if you have them, toss in the trimmed meat scraps and fat as well). Add 250 ml of wine and heat until the alcohol has evaporated. Add the bay leaves, rosemary sprig and stock. Partially cover and simmer for 30 minutes, then strain through a sieve. Melt butter in a pan and add the flour, stirring until the mixture turns caramel-coloured, then stir in 100 ml of wine and the strained sauce. Simmer on low heat for 5 minutes. Cut the pomegranate in half, squeeze the juice from one half and pick out the seeds from the other. Stir the juice into the hot sauce. Season with salt and pepper.
To serve, spoon some sauce onto each plate, place a Wellington slice on top, add broccoli florets and scatter with pomegranate seeds.
SPICY TARTARE
Serves three
- 250 g EMH beef tenderloin
- 1 garlic clove
- a small piece of ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 0.5 tsp sesame oil
- 2 tsp sesame seeds
- 1 tsp Korean chilli flakes (gochugaru)
- 1 bunch of spring onions
- 3 egg yolks
- salt
- kimchi and bread, to serve
Finely chop the meat. Peel and grate the ginger and garlic. Thinly slice the spring onions. In a bowl, mix the vinegar, honey, oil, soy sauce and chilli flakes, then add the garlic, ginger and onion. Stir well and season with salt. Finally add the meat and sesame seeds. Mix thoroughly and leave to infuse while you toast the bread. Serve with egg yolk and kimchi.
