Ingredients
This base recipe is scaled for 1 serving and can be increased for menu planning, service preparation, or event production.
Base recipe = 1 serving.
- 113 g trimmed beef tenderloin (or sirloin)
- 15 ml extra-virgin olive oil
- 2 g fresh rosemary
- 10 g garlic, sliced
- 2 g sea salt
- 0.5 g freshly ground black pepper
- 180 g roasted potatoes
- 150 g seasonal vegetables (cauliflower, carrots, green beans)
Method
- Heat a heavy skillet over high heat with the olive oil and rosemary to perfume the fat.
- Add the sliced garlic briefly, allowing it to release its aroma without browning too much.
- Immediately add the thinly sliced beef and sauté rapidly, tossing for even cooking.
- Season only at the end with sea salt and black pepper to preserve tenderness and juiciness.
- Serve immediately with roasted potatoes and seasonal vegetables.
Chef’s Note: True straccetti are all about speed. The beef must be sliced thin and cooked quickly over high heat. Overcooking removes the tenderness and character that make this dish special.
| Calories | ~450 kcal |
| Fat | ~28 g |
| Carbohydrates | ~15 g |
| Protein | ~36 g |
| Sodium | ~550 mg |