Beef with tomatoes, basil oil and celery leaves
2 servings
20 minutes
This exquisite recipe combines the tenderness of beef steak with the vibrant freshness of tomatoes, the aroma of basil, and the spiciness of celery. A refined European dish inspired by Mediterranean traditions surprises with its harmonious flavors: juicy meat enriched with herbal notes gains a slight acidity from orange juice. This combination is perfect for a light dinner or a romantic evening, offering pleasure from a gastronomic journey. A refreshing sauce made from basil, olive oil, and spices highlights the natural sweetness of tomatoes, while crunchy celery leaves add a textural twist. This dish is not only delicious but also aesthetic — its presentation turns dining into true art.
1
Make cross cuts on the tomatoes, blanch them in boiling water, and peel off the skin. Cut into quarters, remove the insides — seeds and pulp. Slice the quarters into thin noodles.
- Tomatoes: 300 g
2
Finely chop the basil and mix it with olive oil, orange juice, salt, and pepper. Pour this sauce over the tomatoes, mix, and refrigerate for ten minutes to infuse.
- Green basil: 20 g
- Olive oil: 50 ml
- Oranges: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Heat a pan with vegetable oil and fry a beef steak, lightly salted and peppered (it's better to use coarsely ground black pepper as it doesn't burn quickly). Fry a piece of meat about two centimeters thick for three minutes on one side and two on the other, then place it in an oven preheated to 180 degrees for three minutes to finish cooking.
- Vegetable oil: 10 ml
- Beef steak: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Slice the cooked meat into thin slices. Take the tomatoes out of the fridge, place them on top of the meat, and sprinkle with finely chopped green onions and celery leaves.
- Beef steak: 200 g
- Tomatoes: 300 g
- Spring onion: 5 g
- Celery leaves: 20 g
