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Salad of rare beef, artichokes, parmesan and lemon mayonnaise
Salad of rare beef, artichokes, parmesan and lemon mayonnaise
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulge in vibrant gourmet salad with zesty lemon aioli.
Ingredients:
  • 1 egg yolk
  • 5.90 gm Dijon mustard
  • 150ml grapeseed oil, plus extra, for cooking
  • Juice of 2 lemons
  • 2 globe artichokes
  • 400g piece beef fillet
  • 40g parmesan, shaved
  • 40g pine nuts, roasted
  • 62.50 ml torn flat-leaf parsley leaves
  • Extra virgin olive oil, to serve
  • Crostini, to serve
Instructions:
  • In a bowl, vigorously whisk together the egg yolk, mustard, and a pinch of sea salt. Slowly drizzle in half of the oil, starting drop by drop and then transitioning to a steady stream until a thick, creamy mixture forms. Mix in 1 tablespoon of lemon juice, then continue whisking in the rest of the oil. Finish by stirring in another 1/2 tablespoon of lemon juice and seasoning to taste.
  • Prepare the artichokes according to the instructions in the red mullet recipe, then thinly shave them with a knife and toss them in a bowl with the remaining lemon juice right away.
  • Massage the beef with 1 teaspoon of high-quality grapeseed oil and generously season it. Heat a heavy-based frying pan over medium heat until sizzling hot, gently lay the fillet in the pan, and sear on all sides, rotating it slowly for even browning. Once done, transfer the beef from the pan to let it cool down.
  • Slice the beef thinly and arrange on plates or a platter. Top each serving with a dollop of zesty lemon mayonnaise. Drain the artichokes and sprinkle them over the beef along with grated parmesan, pine nuts, and fresh parsley. Finish with a drizzle of olive oil and serve with crostini on the side.

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