Rosso

Ingredients (serves 4)

• 300g beef tenderloin (or Wagyu tenderloin / veal tenderloin / sea bass fillet / tuna fillet), cut into thin medallions
• 20g sea salt or pink Himalayan salt
• 120ml extra virgin olive oil
• 180g Parmigiano Reggiano block
• 120g wild mushrooms
• 24g balsamic reduction cream
• 100g green apple, cut into 3mm x 3mm cubes
• 100g cucumber, cut into 3mm x 3mm cubes
• 80g white celery, cut into 3mm x 3mm cubes
• Pinch of black pepper
• 7 pcs capers

Method

1. Prepare 4 plates, in the middle of each plate put a little balsamic reduction cream and extra virgin olive oil, spread outwards over the whole plate with a brush.
2. Mix the cucumber, white celery and green apple. Divide among the 4 plates and arrange over the dressing in a circle. Sprinkle with a little salt.
3. Arrange the medallions of the vegetables in a clockwise array.
4. Sprinkle with salt, extra virgin olive oil, balsamic cream and capers.
5. Shave the Parmigiano very thin, season with black pepper.
6. Chill in the refrigerator before serving.

Tips

• It is important that the fillet or the meat is not frozen but really fresh, and properly washed before preparation.
• The medallions can be made thinner by pounding slowly (after cutting) between 2 sheets of baking paper.
• Adding rocket leaves of the Parmigiano make the dish fresher.

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