This is a modern rendition of a classic Italian dish. A friend gave the recipe to Guy’s family in the 1960s and it has evolved from there. The dish depends on the purity of the produce – really great, fresh beef, beaten out very thinly, and really good olive oil – and on keeping it simple. Guy adds radicchio and parmesan.
- 200 g beef fillet or sirloin
- 1 egg yolk
- 1 lemon, juiced
- sea salt
- freshly ground black pepper
- 100 ml extra virgin olive oil
- handful of radicchio leaves, finely shredded
- parmigiano reggiano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice the beef as finely as possible and place the slices between 2 layers of plastic wrap. Pound with the flat side of a meat mallet from the middle outwards, until very thin and almost translucent. Remove the top layer of plastic and turn the meat onto a cold plate.
Whisk the egg yolk, lemon juice and salt and pepper in a bowl. Add the olive oil a little at a time (you may not need all of it), whisking until emulsified and slightly thickened.
Dress the radicchio with an extra splash of oil and scatter over the beef. Season with salt. Shave some parmigiano reggiano over the top and drizzle with the lemon dressing.