Flash roast beef with garlic, rosemary & girolles (Schiacciata di manzo con aglio, rosmarino e funghi)

flash roast beef

Serves 2

  • 500 g quality beef fillet, sinews removed, cut into 1cm slices

  • extra virgin olive oil

  • a few drops truffle oil, optional

  • 2 sprigs fresh rosemary, leaves picked

  • 1 clove garlic, peeled and finely sliced

  • 3 handfuls rocket

  • 1 large handful mixed salad leaves, including radicchio di Treviso or salad radicchio

  • 1 handful really firm mushrooms, such as girolles, chanterelles, field or uovoli (Caesar)

  • balsamic vinegar

  • sea salt

  • freshly ground black pepper

  • 1 block Parmesan cheese

OK, first things first – whack your oven on to its highest heat. For this dish we're going to cook the meat on the platter it will be served on, so ideally use one of those classic cheap old metal flats or trays. Or you can use regular serving plates instead, if you know they're heatproof. Rub them with extra virgin olive oil or truffle oil. And now you're going to prepare the meat. Work with one piece at a time, and put it on a 30cm piece of bin-liner with another piece on top. Using a rolling pin, evenly slap the meat until it's 4 times the width you started with, but a quarter of the thickness.



Lay the meat on your tray, platter or plate right to the edges – you can let it hang over a tiny bit. Put your rosemary leaves into a sieve and run hot water over them to get the oils and flavours going. Put them into a little bowl, pour 3 or 4 tablespoons of extra virgin olive oil on top and massage the leaves with your fingers to get more flavour out of them. Stir the garlic into the rosemary oil, then pat everything evenly all over the meat. The meat can be prepared to this point a few hours in advance, then cling-filmed and kept in the fridge.



Now all you've got to do is get a little salad together. Tear your rocket and radicchio into a large bowl. Slice your mushrooms as thinly as possible and add them to the bowl.



This dish is best put together really quickly at the last minute. All you need to do is put the meat in the preheated oven for 1 to 3 minutes (depending on your oven). By the time you've dressed the salad, with a little extra virgin olive oil, balsamic vinegar, salt and pepper, and put your block of Parmesan on the table with a speed peeler for shaving pieces off it, you can take the meat out of the oven – it should be paler in colour now. The idea is not to cook the meat, it's simply to warm it through. Scatter the salad over and serve it straight away. Shave over some Parmesan and have a nice glass of wine with it. Tasty, tasty and very gorgeous!

Nutritional Information

Flash roast beef with garlic, rosemary & girolles (Schiacciata di manzo con aglio, rosmarino e funghi)

A twist on Italian carpaccio

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A delicious way to quickly roast slices of beef, this kinda-cooked carpaccio is great for sharing
Serves 2
30m
Super easy
Print this recipe
Method

Schiacciata is the sister dish of carpaccio, but while carpaccio's raw, this is literally flashed in the oven so it just turns colour. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can be served on a sharing platter with different salads sprinkled on top. The truffle oil's optional, but the flavour is interesting, so give it a try because it's something new. This whole dish is impressive and damn tasty.

OK, first things first – whack your oven on to its highest heat. For this dish we're going to cook the meat on the platter it will be served on, so ideally use one of those classic cheap old metal flats or trays. Or you can use regular serving plates instead, if you know they're heatproof. Rub them with extra virgin olive oil or truffle oil. And now you're going to prepare the meat. Work with one piece at a time, and put it on a 30cm piece of bin-liner with another piece on top. Using a rolling pin, evenly slap the meat until it's 4 times the width you started with, but a quarter of the thickness.

Lay the meat on your tray, platter or plate right to the edges – you can let it hang over a tiny bit. Put your rosemary leaves into a sieve and run hot water over them to get the oils and flavours going. Put them into a little bowl, pour 3 or 4 tablespoons of extra virgin olive oil on top and massage the leaves with your fingers to get more flavour out of them. Stir the garlic into the rosemary oil, then pat everything evenly all over the meat. The meat can be prepared to this point a few hours in advance, then cling-filmed and kept in the fridge.

Now all you've got to do is get a little salad together. Tear your rocket and radicchio into a large bowl. Slice your mushrooms as thinly as possible and add them to the bowl.

This dish is best put together really quickly at the last minute. All you need to do is put the meat in the preheated oven for 1 to 3 minutes (depending on your oven). By the time you've dressed the salad, with a little extra virgin olive oil, balsamic vinegar, salt and pepper, and put your block of Parmesan on the table with a speed peeler for shaving pieces off it, you can take the meat out of the oven – it should be paler in colour now. The idea is not to cook the meat, it's simply to warm it through. Scatter the salad over and serve it straight away. Shave over some Parmesan and have a nice glass of wine with it. Tasty, tasty and very gorgeous!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 569
    28%
  • Carbs 3.5g
    1%
  • Sugar 2.6g 3%
  • Fat 35.0g 50%
  • Saturates 12.1g 61%
  • Protein 59.3g 131%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g quality beef fillet, sinews removed, cut into 1cm slices

  • extra virgin olive oil

  • a few drops truffle oil, optional

  • 2 sprigs fresh rosemary, leaves picked

  • 1 clove garlic, peeled and finely sliced

  • 3 handfuls rocket

  • 1 large handful mixed salad leaves, including radicchio di Treviso or salad radicchio

  • 1 handful really firm mushrooms, such as girolles, chanterelles, field or uovoli (Caesar)

  • balsamic vinegar

  • sea salt

  • freshly ground black pepper

  • 1 block Parmesan cheese