Maurizio’s magical meat…and the odd vegetable
Dubai; From Mireille to Maurizio, FooDiva continues to taste and savour more dishes. Chef Maurizio’s latest Italian supper menu features a beautiful mix of beef and vegetarian dishes.
Antipasti: Pecorino miele e pere – Pecorino cheese with sliced pear, drizzled with acacia honey and a sprinkling of black pepper.
Antipasti: Carne cruda condita , con contorno di pinzimonio – Steak tartare served with crudites and a dip of olive oil, rosemary and salt/ pepper.
Primi piatti: Pasta e ceci al rosmarino – Pasta with chickpeas and rosemary.
Secondi piatti: Tagliata di filetto di manzo al rosmarino – Thinly sliced beef tenderloin with rosemary, accompanied with steamed baby potatoes, green beans and sugar snap peas.
Whilst all dishes passed the FooDiva test with flying colours, I’d like to share the main course recipe – it’s so easy to make you’ll be cooking it tonight.
Ingredients (serves four):
700 g fillet of beef
3 tablespoons extra virgin Tuscan olive oil (or any other olive oil you have)
A sprig of rosemary and one bay leaf
Sea salt and freshly ground black pepper
Seal the meat by pan frying it very quickly – set aside and allow to cool.
Slice the fillet (into 0.5cm slices) and put into a flame-proof ceramic dish.
Pour half the oil into the dish.
Cut the rosemary with scissors directly into the dish.
Add the bay leaf.
Season with salt and pepper.
Pour the remaining olive oil and cook directly over a high flame for 20 to 25 seconds only.
Steam your choice of vegetables as side dishes (we had baby potatoes, green beans and sugar snap peas), and season with olive oil and parsley.