2024 01 Spring with bleed V4 - Flipbook - Page 47
Method Bring the beef out of the fridge and to room temperature. Season
generously with fresh ground black pepper (but no salt) and drizzle
generously with the oil. Marinade at room temperature for a couple of
hours. While waiting, make the sauce. Roughly chop the garlic into a mortar
and add about the same amount of salt and grind the two with the pestle. If
too runny thicken it to a orm mush with more salt, ground in. Add the nat
leaf parsley chopped roughly. Mix it in and add enough oil to cover it. Mix
again. The sauce should be oily and easily spreadable. Set and light the
bbq with the main heat off-centred. On a grill over white coals cook the
beef - allow most of the oil to drip away before putting on the ore, to avoid a
nare up. Position the ollet with the thick end over the hottest part of the ore,
the thinnest further away. Turn it over after 15 minutes and cook for another
10. Remove it from the heat to its serving/carving
plate. Spread all the sauce over the beef, cover
loosely and leave for at least 20 minutes. When
rested, with the sauce on top, the favour should have
penetrated the medium rare beef. Serve slices about
3mm thick and drizzle with the sauce and cooking
juices and enjoy. Serve with green salad including
watercress, wild rocket, and very thinly sliced red
onion, and with hot
baguettes and very
cold butter. Wine
choice - good claret
or heady Rhone - my
favourite is a good
Gigondas. It9s not a cheap dish but worth
every penny. If you try this recipe, do let
me know how you get on!
Shades of
Spring!
To read onlineāwww.kingsnymptononline.com/latest-edition
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