Serves 8
25 min
Rare Aged Balsamic Beef With Mozzarella
Recipe GLPRdc4ab94466f94a
A refined Italian-inspired main course featuring seared beef eye fillet finished with aged balsamic vinegar, topped with creamy buffalo mozzarella, crisp blanched green beans, and delicate microgreens. Each plate combines tender beef with fresh, bright flavors.
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Ingredients
400 g beef eye fillet
2 teaspoons olive oil
2 tablespoons aged balsamic vinegar
sea salt
cracked black pepper
2 tablespoons extra virgin olive oil
¼ cup fresh chervil leaves
270 g buffalo mozzarella, sliced
120 g green beans, blanched and thinly sliced
⅓ cup microgreens or baby salad leaves
lemon wedges, for serving
aged balsamic vinegar and olive oil for finishing
Directions
Remove the beef eye fillet from refrigeration 15 minutes before cooking to bring it to room temperature. Pat the meat dry with paper towels and season both sides generously with sea salt and cracked black pepper.
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat until very hot and just beginning to smoke.
Sear the beef fillet in the hot skillet for 2–3 minutes on the first side without moving it, then turn and sear the other side for another 2–3 minutes, until a golden crust forms. The internal temperature should reach 130–145°F for rare doneness.
Transfer the seared beef to a cutting board and let it rest for 3–4 minutes. Drizzle the warm beef with 2 tablespoons of aged balsamic vinegar while it rests.
Blanch the green beans in salted boiling water for 3–4 minutes until just tender-crisp, then drain and refresh in ice water. Pat dry and thinly slice them.
Slice the rested beef fillet into thin slices, about ¼ inch thick.
Divide the sliced beef among 8 serving plates. Arrange the sliced buffalo mozzarella alongside or over the beef.
Distribute the sliced blanched green beans and fresh chervil leaves around each plate. Scatter the microgreens over the top.
Drizzle each plate with 2 tablespoons of extra virgin olive oil and a light drizzle of additional aged balsamic vinegar. Serve with lemon wedges on the side.
