Tuesday, January 6, 2009
1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers
1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.