Robespierre Beefsteak
Appetizers • Italian
Description
The connection between the leader of the French Revolution, Maximilien Robespierre, and the beefsteak named after him is quite vague. However, in her book on Italian cuisine, a culinary expert boldly suggests that since Robespierre ended his life on the guillotine, having previously sent many of his friends and associates to the scaffold, associations with 'guillotined' thin slices of beef tenderloin in dark drops of balsamic vinegar definitely arise. Nevertheless, the only bloody aspect of this story remains the center of the not fully cooked beef tenderloin, while the dish is found in good steak restaurants across Tuscany and is valued on par with the renowned Florentine steak.
Ingredients
- Veal Tenderloin 5 oz
- Parmesan Cheese 0 oz
- Rosemary 1 sprig
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
- Arugula to taste
Step-by-Step Guide
Step 1
Remove any blood clots and membranes from the meat.
Step 2
Slice against the grain into thin pieces.
Step 3
Place the meat between two layers of plastic wrap and pound it very thin.
Step 4
Arrange the meat in a single layer on a plate, making sure there are no gaps between the pieces.
Step 5
Remove the leaves from the rosemary and chop them finely.
Step 6
Blend together olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper.
Step 7
Pour the dressing over the meat and spread it to ensure all pieces are coated. Place the plate with the meat under the grill for 2–3 minutes.
Step 8
Top the meat with arugula, sprinkle with grated Parmesan, freshly ground pepper, and drizzle with olive oil.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!