Beef Fillet with Parmesan and Toasted Pine Kernels

Introduction

Slicing the beef to about 2 mm and giving it a 30-minute olive oil marinade keeps the texture tender without masking the meat. Toasted pine kernels, shaved hard cheese, and an optional drizzle of truffle oil make this a cold first course that plates quickly and feels substantial.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 400 g high quality beef fillet
• 90 ml extra-virgin olive oil
• 1 small handful pine kernels, for toasting
• 50 g Parmesan, for shaving
• 1 dash of truffle oil, for drizzling (optional)
• Salt
• Black pepper

Instructions

1. Cut the beef fillet into extremely thin slices (about 2 mm).
2. Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
3. Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
4. Cover the plate with cling film and leave to marinate for half an hour.
5. Meanwhile toast the pine nuts in a dry frying pan.
6. Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.

Variations

• Replace the pine kernels with toasted pistachios for a slightly sweeter, softer crunch and more color on the plate.
• Skip the truffle oil and finish with a little extra-virgin olive oil instead for a cleaner, less earthy flavor.
• Use a sharp aged sheep’s milk cheese in place of the vegetarian hard cheese if you want a saltier, more assertive finish.
• Add a small handful of dressed rocket under the beef if you want the dish to eat more like a light lunch than a starter.

Tips for Success

• Chill the beef fillet well before slicing so you can get closer to the 2 mm thickness without tearing the meat.
• When you flatten the slices under cling film, use steady pressure with the back of the knife rather than pounding; you want thinner beef, not ragged edges.
• Toast the pine kernels over medium-low heat and watch them closely; they go from pale to burned fast.
• Use just enough olive oil to coat each layer of beef. Too much oil will make the finished plate feel heavy.
• Shave the hard cheese thinly so it distributes evenly instead of sitting in thick, chewy pieces.

Storage and Reheating

Store leftovers in a shallow airtight container in the fridge for up to 1 day. This dish does not freeze well; the texture of the beef and cheese degrades.

FAQ

Can you slice the beef ahead of time?

Yes. Slice and flatten the beef, keep it covered tightly with cling film, and refrigerate it for up to 12 hours before marinating and plating.

What can you use instead of truffle oil?

You can leave it out entirely or use a little more extra-virgin olive oil. The dish will taste cleaner and less earthy.

How do you know when the pine kernels are toasted enough?

They should smell nutty and turn lightly golden. Take them off the heat as soon as they color, because they continue to darken in the hot pan.

What can you use instead of vegetarian hard cheese?

Another firm, salty shaving cheese works well. Choose one that can be shaved thinly so you keep the same light texture on top.