Ingredients
Base recipe = 1 guest.
- 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)
Preparation
Heat a heavy skillet over high heat with olive oil and rosemary to perfume the fat. Add the garlic briefly, then immediately add the thinly sliced beef. Sauté rapidly, tossing for even cooking. Season only at the end to preserve tenderness. Serve immediately with roasted potatoes and seasonal vegetables.
🍂 Seasonality
Ideal year-round, with peak expression in autumn and winter. Works beautifully with seasonal roots or wild greens.
Ideal year-round, with peak expression in autumn and winter. Works beautifully with seasonal roots or wild greens.
🍽️ Batch & Service Mode
Designed for à la minute service. Beef should be sliced in advance, held chilled, and cooked per order. Not recommended for holding once cooked.
Designed for à la minute service. Beef should be sliced in advance, held chilled, and cooked per order. Not recommended for holding once cooked.
👨🍳 Chef Note
True straccetti are torn or sliced thin — speed is essential. Overcooking destroys the soul of the dish.
True straccetti are torn or sliced thin — speed is essential. Overcooking destroys the soul of the dish.
🥩 Nutrition Facts (per serving)
Calories ~450 | Protein ~36g | Fat ~28g | Carbs ~15g | Sodium ~550mg
Calories ~450 | Protein ~36g | Fat ~28g | Carbs ~15g | Sodium ~550mg
