Raw Beef

Ingredients / 2 port 160 g beef filé 2 tbsp capers 12 small pickled shallots 4 gherkins, diced 1 long sweet smoked paprika, diced 4 salty sardines, chopped 1 spring onion, finely sliced 1 tsp fresh thyme

12 olives, preferably Kalamata 2 tbsp extra virgin olive oil + extra to garnish 2 egg yolks, free ranged & organic 1 tbsp chilli flakes 1 garlic clove, thinly sliced 2 tbsp fresh parsley, chopped 1 lemon, juice & grated zest Celtic salt & fresh ground pepper Parmesan flake to garnish

Method

• Roll the meat into a cylindric form and put it in the frozen for 3 hours to be easier to cut it right.

• Slice it first and then dice it in the size you prefer.

• Place it in a large bowl, add all the ingredients, and mix gently with your fingers.

• Leave it in the fridge for 30 ́minutes to infuse the flavours and serve it after with the yolk on top.

• Drizzle some extra olive oil, and.....done. Enjoy it!
  

Tips

• Sometimes I like to use little mustard mixed with garnish oil and spread around the meat, giving some extraordinary flavours.

• A bitter salad like a rocket is an excellent combination. Parmesan, the umami, always tunes the raw meat body taste together with all the pickles, giving a real character to the dish.

• You always need to know the origin of the meat is the only consideration you need to have before taking the risk and eating it this way. Grass–fed beef is not only a high-quality protein but is also very high in omega-3 fatty acids & is very high in Linoleic acid.