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.

Chef Maurizio's pecorino miele e pere

Chef Maurizio's pecorino miele e pere

Antipasti: Carne cruda condita , con contorno di pinzimonio – Steak tartare served with crudites and a dip of olive oil, rosemary and salt/ pepper.

Chef Maurizio's steak tartare

Chef Maurizio's steak tartare

 
 
 
 
 
 
 
 

Accompanying crudites

Accompanying crudites

 

 

 

 

 

 

 

 

 

Primi piatti: Pasta e ceci al rosmarino – Pasta with chickpeas and rosemary.

Chef Maurizio's pasta e ceci al rosmarino

Chef Maurizio's pasta e ceci al rosmarino

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.

Chef Maurizio's tagliata di filetto di manzo al rosmarino

Chef Maurizio's tagliata di filetto di manzo al rosmarino

Accompanying steamed baby potatoes

Accompanying steamed baby potatoes

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

Instructions:

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.

Serve immediately.

Buon appetito!

FooDiva. x

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2 Responses to “Maurizio’s magical meat…and the odd vegetable”

  1. Anthony November 11, 2010 at 8:28 am

    Sounds yummy but how many people does the quantity serve for the main course?

    • FooDiva November 11, 2010 at 9:17 am

      Recipe is for four people, as long as you have an antipasti or two beforehand. If you are just cooking one main course and have a good appetite, then it would cover two people.

I’d love to receive your feedback, so feel free to comment any time.