12 ounces (one large fillet), grass-fed beef fillet mignon, well trimmed
1 small fennel bulb, shaved thinly
6 radishes, shaved thinly
Juice of 1/2 lemon
1 tablespoon capers
10 – 12 shavings of Pecorino Romano cheese
Handful Italian flat-leaf parsley leaves
Drizzle Amphora Sicilian lemon white balsamic vinegar
Drizzle Amphora extra-virgin olive oil
Put the fillet of beef in the freezer for 30 minutes to firm it up for easier slicing.
Remove the beef from the freezer and slice thinly, against the grain. Cover the beef with plastic wrap and pound slightly with your hand to flatten the meat. Arrange slices on a plate in a single layer.
Put the shaved fennel and radishes in a bowl with the lemon juice and enough water to cover. Season generously with salt and freshly ground black pepper.
When ready to serve, drain the fennel and radishes and place them on the beef slices. Top with the capers, cheese and parsley leaves.
Drizzle with Amphora Sicilian lemon white balsamic vinegar and extra-virgin olive oil. Serve.
Serves 6
© 2016, Epicurean Exchange. All rights reserved