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Raw beef with tomatoes and mozzarella

Raw beef with tomatoes and mozzarella

PT10M

1
Divide the meat in half and set one portion aside until ready to serve. Season the remaining meat with oil, salt and pepper and divide between the moulds, pressing to create a flat surface on top. Transfer the moulds to the fridge to chill for 15 minutes
  • 400g of beef, shank, knife cut
  • extra virgin olive oil
  • salt
  • pepper
2
To serve, remove the beef from the moulds and carefully place a rectangle on one side of each plate. Use the unseasoned beef to make 4 quenelles and add these to the other side of the plate. Season the tomatoes and the mozzarella with olive oil, salt and pepper and arrange on top of the rectangle of seasoned beef
  • 300g of baby plum tomato, thinly sliced
  • 250g of buffalo mozzarella, cut into small chunks
  • extra virgin olive oil
  • salt
  • pepper

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