Raw Beef Fillet with Mint, Oregano, Garlic and Lemon

Serves: 4

Ingredients

Blue Triangle 40 ml (2 tbsp) extra-virgin olive oil
2 cloves of garlic, thinly sliced using a mandolin
20 ml (1 tbsp) lemon-infused extra-virgin olive oil
750 gm (about ½) aged beef fillet, trimmed
1 cup (loosely packed) mint leaves, thinly sliced
½ cup (loosely packed) oregano leaves, thinly sliced
Blue Triangle lemon wedges and crusty bread to serve

Method

Heat extra-virgin olive oil in a small frying pan over low-medium heat, then add garlic and cook until just golden (about 1 minute). Remove from heat, cool and add lemon oil.
Thinly slice beef fillet across the grain. Working with one piece at a time, place between two pieces of baking paper and, using a rolling pin or meat mallet, pound until very thin. Remove top sheet of paper and holding the other sheet, invert onto a plate and peel paper away. Repeat with remaining beef, then scatter with garlic and herbs and drizzle over oil. Serve with lemon wedges and bread to the side.

Note: Not all images displayed on this page utilise Cape Grim Beef.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS