Robespierre Beefsteak
1 serving
15 minutes
The connection between the leader of the French Revolution, Maximilien Robespierre, and the steak named after him is rather vague. Although in her "Italian Cuisine Course" Katie Caldesi boldly suggests that since Robespierre ended his life on the guillotine, having previously sent many of his friends and associates to the chopping block, associations with beef fillet "guillotined" into thin slices in dark drops of balsamic vinegar definitely arise. However, in this story, only the core of the undercooked beef mignon remains bloody, and the dish itself is found in good meat restaurants in Tuscany and is valued on par with the famous Florentine steak.
1
Clean the meat from blood clots and films.
- Beef tenderloin: 150 g
2
Cut across the fibers into thin pieces.
3
Place the meat between two layers of film and pound it very thin.
4
Lay the meat in a single layer on a plate, trying to avoid gaps between the pieces.
5
Tear off the leaves of the rosemary and chop them finely.
- Rosemary: 1 sprig
6
Blend olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper.
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
7
Pour the dressing over the meat and spread it to cover all pieces. Place the plate with the meat under the grill for 2-3 minutes.
8
Place arugula on top of the meat, sprinkle with grated Parmesan, freshly ground pepper, and drizzle with olive oil.
- Parmesan (Parmigiano Reggiano): 30 g
- Rocket (arugula): to taste
