Here is a fantastic way to serve really good quality beef. For those of you who think they’d rather not eat raw meat, take heart from two of my dinner guests who felt the same but left empty plates.
Eye fillet of beef is ideal for this recipe but it must be absolutely fresh. To make it easier to cut finely, place the meat in the freezer for 2-3 hours until it is semi-frozen. Using a very sharp knife, slice it as finely as possible. When you have all the meat sliced, lay the slices out on some baking paper, cover with another sheet of paper and use a rolling pin to flatten the meat and make the slices even thinner. Now pour some tasty, good quality olive oil into a flat dish or tray and lay the meat into the oil. Top with some more oil and season generously with salt and freshly ground black pepper. To serve, arrange portions of the meat on individual plates, garnish them with a generous amount of lightly toasted pine nuts and good quality shaved parmesan and garnish with some fresh leaves. Serve with wedges of lemon.
*recipe from River Café Easy by Ruth Rogers and Rose Gray
michelle picker cooks 