Marbled beef is considered a meat delicacy. It got its name from the thinnest, evenly distributed layers of fat, which on the cut resemble the natural pattern of marble. During the cooking process, these layers melt, filling the beef with juice, thanks to which the meat acquires extraordinary tenderness and softness. Many delicious dishes are prepared from this type of beef. Its taste is perfectly emphasized by fruits, which is why it is ideal to serve peach sauce or grape jelly with it.
It is necessary
-
- For carpaccio:
- 200 g of marbled beef;
- 40 g parmesan;
- 20 g arugula;
- 10 g capers;
- 20 g olive oil;
- lemon;
- 5 g mustard;
- small red onion;
- 5 g balsamic vinegar.
- For the steak with creamy sauce:
- 400 g of marbled beef;
- bulb;
- olive oil;
- parsley
- cilantro;
- bell pepper;
- 50 g cream;
- ground black pepper
- salt.
Instructions
Step 1
Take the marbled beef fillet and sauté it in olive oil for one minute on each side until lightly golden brown. Let the meat cool, then wrap it in plastic wrap and put it in the freezer for 40 minutes. This will make the beef harder and easier to cut into thin slices.
Step 2
Prepare a dressing. To do this, chop the onion, add mustard, lemon juice, balsamic vinegar and mix everything until smooth.
Step 3
Remove the beef from the freezer and use a sharpened knife to cut it into thin slices. They should be very thin, almost transparent. One simple trick will help you achieve this. Take two sheets of waxed paper, place a slice of beef between them and gently roll over it with a rolling pin. Do the same for each slice of beef.
Step 4
Arrange the meat slices on a platter, season with freshly ground black pepper, drizzle a little with the dressing, top with capers and parmesan sliced into thin strips. Top the middle of the plate with a mound of arugula. You can garnish the carpaccio with cherry tomatoes cut into halves.
Step 5
Try marbled beef steaks with a delicate creamy sauce. To do this, cut the meat into steaks about 2 centimeters thick. Rinse them with cold water and pat dry with paper towels. The meat should be as dry as possible.
Step 6
Heat just a couple of drops of olive oil over high heat, this is quite enough, since when frying, marbled beef will release intermuscular fat. Place the steaks in a skillet and saute for 4 minutes on each side until a delicious crust forms. In this case, they will have a medium degree of roast. If you prefer a steak with blood, then fry the meat for no more than 2 minutes. Place the beef on a platter, pepper and salt.
Step 7
Prepare the steak sauce. Finely chop the bell peppers and onions. Save them in hot oil until they become translucent. Then use a blender to puree the vegetables with the parsley and cilantro.
Step 8
Transfer the mashed potatoes to a skillet, add the cream and cook the mixture until the consistency of liquid sour cream. Top the steak generously with the creamy sauce. Always serve this dish straight out of the skillet on preheated plates. This will ensure the fullness of such an exquisite taste of marbled beef.
