Flash Roast Beef with Garlic, Rosemary and Girolles Recipe

This Flash Roast Beef is a tender and elegant recipe, which is made with quality beef fillet and fresh rosemary. It’s a great dinner party starter, ready in about 20 minutes.

Flash Roast Beef Ingredients

• 500g good-quality beef fillet, sinews removed, cut into 1cm slices
• extra virgin olive oil
• optional: a few drops of truffle oil
• 2 sprigs of fresh rosemary, leaves picked
• 1 clove of garlic, peeled and finely sliced
• 3 handfuls of rocket
• a large handful of mixed salad leaves including radicchio
• a handful of firm mushrooms, such as girolles or chanterelles, sliced
• balsamic vinegar
• sea salt and freshly ground black pepper
• a block of Parmesan cheese

How To Make Flash Roast Beef

1. Prep the oven and beef: Preheat your oven to its highest temperature. Lightly oil a large, heatproof metal serving platter or a baking tray. Place a slice of beef between two pieces of plastic wrap and use a rolling pin to pound it out until it’s about four times its original width and very thin. Repeat with the remaining beef.
2. Season the beef: Arrange the flattened beef slices on your oiled tray, right to the edges. Run the rosemary leaves under hot water for a few seconds to release their oils. In a small bowl, mix the rosemary leaves with 3-4 tablespoons of extra virgin olive oil and the sliced garlic, massaging the leaves with your fingers. Pat this mixture evenly all over the meat.
3. Prepare the salad: In a large bowl, combine the rocket, radicchio, and thinly sliced mushrooms.
4. Flash-roast the beef: Place the tray of beef in the preheated oven for just 1 to 3 minutes. The goal is not to cook the meat through, but simply to warm it and turn it a paler color.
5. Assemble and serve: While the beef is in the oven, dress the salad with a little extra virgin olive oil, balsamic vinegar, salt, and pepper. As soon as the beef comes out of the oven, scatter the dressed salad over the top. Serve immediately, with a vegetable peeler for shaving Parmesan over the dish at the table.

Recipe Tips

• How to get the thinnest beef slices? A very sharp knife is essential. For even easier slicing, you can wrap the beef fillet tightly in cling film and place it in the freezer for 15-20 minutes to firm up before slicing. Pounding it out evenly is the final key step.
• What if I don’t have a heatproof metal platter? You can cook the beef on a regular rimmed baking sheet and then carefully transfer the “schiacciata” to a wooden board or serving platter before topping with the salad.
• Can I prepare this ahead? Yes, the beef can be pounded out, arranged on the tray, and covered with the rosemary oil a few hours in advance. Keep it covered with cling film in the fridge until you’re ready to cook.
• What does “flashing” the rosemary do? Running the rosemary under hot water helps to release its fragrant essential oils, making the flavored oil even more aromatic.

What To Serve With Flash Roast Beef

This impressive dish is a perfect starter or light main course.

• Crusty bread to soak up the delicious juices
• A glass of good quality Italian red wine, like a Chianti
• Simple roasted new potatoes

How To Store Leftovers

• Refrigerate: This dish is best enjoyed immediately. If you have leftovers, store the beef and salad in separate airtight containers in the refrigerator for up to 1 day. The beef is also delicious served cold.

Flash Roast Beef Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Fat: 35g
• Carbohydrates: 5g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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