Marbled beef is considered a meat delicacy. It got its name because of the thinnest, evenly distributed layers of fat, which at the cut resemble the natural pattern of marble. In the process of preparation, these layers melt, filling the beef with juice, due to this the meat acquires extraordinary tenderness and softness. Many beef dishes are prepared from this beef variety. Fruit perfectly emphasizes its taste, which is why it is ideal to serve peach sauce or grape jelly with it.
Pick your recipe
You will need
-
- For carpaccio:
- 200 g of marbled beef;
- 40 g parmesan;
- 20 g of arugula;
- 10 g of capers;
- 20 g of olive oil;
- lemon;
- 5 g of mustard;
- small red onion;
- 5 g balsamic vinegar.
- For steak with creamy sauce:
- 400 g of marbled beef;
- bulb;
- olive oil;
- parsley
- cilantro;
- bell pepper;
- 50 g cream;
- ground black pepper
- salt.
Instruction manual
1
Take a fillet of marbled beef and fry it in olive oil for one minute on each side until a light brown crust appears. Allow the meat to cool, then wrap it in cling film and put it in the freezer for 40 minutes. In it, the beef will become harder and it will be easier to cut into thin plates.
2
Prepare a dressing. To do this, chop the onion, add mustard, lemon juice, balsamic vinegar and mix everything until smooth.
3
Remove the beef from the freezer and cut it into thin slices using a sharpened knife. They should be very thin, almost transparent. To achieve this, one simple trick will help. Take two sheets of waxed paper, lay a slice of beef between them and carefully walk along it with a rolling pin. Do this with each slice of beef.
4
Spread the meat slices on a dish, season with freshly ground black pepper, sprinkle with dressing a little, scatter capers and parmesan shredded in thin strips. Top the middle of the plate with a slide of arugula. You can garnish carpaccio with cherry tomatoes cut in two.
5
Try making marbled beef steaks in a gentle creamy sauce. To do this, cut the meat into steaks about 2 centimeters thick. Rinse them with cold water and dry with paper towels. The meat should be as dry as possible.
6
In a high heat, literally heat a couple of drops of olive oil, this is quite enough, because marbled beef will secrete intermuscular fat during frying. Put the steaks in a pan and fry them for 4 minutes on each side until a delicious crust forms. In this case, they will have an average degree of roasting. If you prefer a steak with blood, then fry the meat for no more than 2 minutes. Put the beef on a dish, pepper and salt.
7
Cook the steak sauce. Chop bell pepper and onion finely. Spasser them in hot oil to a state of translucency. Then turn the vegetables with a blender into a puree, adding parsley and cilantro to them.
8
Transfer the mashed potatoes to a pan, add the cream and boil the mixture until the consistency of liquid sour cream. Pour steak generously in creamy sauce. Always serve this dish immediately from the pan on preheated plates. This will ensure the fullness of such an exquisite taste of marbled beef.
Useful advice
Do not overcook marble meat, otherwise it will be tough and lose all its juice.