Fresh Recipes From Leading Chefs: Olive Oil
photographed by Sian Irvine
Published by Periplus
160 pages, 2000
Buy it online
As the beef in this dish is raw, a very good quality Italian extra virgin olive oil is essential to complement the meat.
12 slices beef fillet (about 1 oz each)
1 Flatten the fillets of beef between two sheets of parchment paper, using a meat mallet or bottle. Peel the celery with a vegetable peeler, then cut into thin slices. Peel and core the pear, and cut into quarters.
2 To make the poaching liquid, place the water, wine, peppercorns, and bay leaf into a pan and boil for 5 minutes. Add the pear and simmer gently in the stock for 10 minutes. Cover and leave to cool.
3 Make the sauce by whisking the olive oil with the crushed hazelnuts, lemon juice, and seasoning. Set aside.
4 To serve, arrange 3 slices of beef on each plate. Top with arugula and celery and place pear quarter in center. Crumble gorgonzola around plate. Pour sauce over beef and then drizzle plate with sauce and honey.