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Flash roast beef with garlic, rosemary and girolles (Schiacciata di manzo con aglio, rosmarino e funghi)
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Total Time:
30 minutes
Quickly roast beef slices for a delicious carpaccio perfect for sharing.
Ingredients:
  • 500 g quality beef fillet sinews removed, cut into 1cm slices
  • extra virgin olive oil
  • a few drops truffle oil optional
  • 2 sprigs fresh rosemary leaves picked
  • 1 clove garlic peeled and finely sliced
  • 3 handfuls rocket
  • 1 large handful mixed salad leaves including radicchio di Treviso or salad radicchio
  • 1 handful really firm mushrooms, such as girolles, chanterelles, field or uovoli (Caesar)
  • balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 1 block Parmesan cheese
Instructions:
  • Preheat your oven to the highest heat setting. Prepare a metal tray or heatproof plate by greasing it with extra virgin olive oil or truffle oil. Flatten each piece of meat by placing it between two sheets of bin liner and gently pounding it with a rolling pin until it is four times wider but a quarter of its original thickness. Lay the flattened meat onto the prepared tray or plate, extending it slightly over the edges. Rinse rosemary leaves with hot water, then mix them with extra virgin olive oil, garlic, and spread the mixture evenly over the meat. Refrigerate the meat if preparing ahead. Just before serving, assemble a salad by mixing torn rocket, radicchio, and thinly sliced mushrooms in a bowl. Roast the prepared meat in the oven for 1 to 3 minutes, until it changes color but isn't fully cooked. Dress the salad with olive oil, balsamic vinegar, salt, and pepper. Remove the meat from the oven and top with the salad. Serve immediately with shaved Parmesan and enjoy with a glass of wine. Delicious and elegant!

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