Italian
Beef and Hazelnut
by Gambero Rosso · 452K subscribers on YouTube
A Roman chef's elegant dish featuring seared beef (bavetta cut) served on a hazelnut base, finished with onion juice, aged vinegar, Maldon salt, and a side of field herb juice, paired with a Tuscan red wine.
- Difficulty
- medium
Ingredients
10 items- Manzo (bavetta)Flap meat beef from Viterbo area, Lazio region
- SaltTo taste
- PepperTo taste
- GarlicWhole sprig for aroma
- Olive OilExtra virgin olive oil
- NocciolaHazelnut puree or crushed hazelnuts, to cover plate bottom
- Succo di cipollaFresh onion juice
- Aceto invecchiatoAged vinegar (e.g., balsamic or wine vinegar)
- Maldon SaltFlaky sea salt for finishing
- Erbe di CampoField herbs, used to make a juice as a side
Method
- Season the beef (bavetta) with salt and pepper on both sides.
- Add a sprig of garlic and a drizzle of olive oil to the pan.
- Heat the pan, add a little more oil and salt.
- Place the beef in the pan and sear until nicely browned but not excessive.
- Turn off the heat and transfer the beef to a small baking tray. Add the aromatic garlic and a little more oil.
- Bake at 150°C for about 10 minutes, depending on weight, aiming for an internal temperature of 50°C.
- Let the beef rest for a few minutes to release its juices, then slice it.
- Spread hazelnut puree or crushed hazelnuts on the bottom of the plate.
- Arrange the sliced beef on top of the hazelnut base.
- Baste the beef with the released juices (the blood from resting).
- Finish with a line of onion juice, olive oil, salt, and aged vinegar on top of the beef.
- Add a pinch of Maldon salt.
- Serve alongside a separate small bowl of field herb juice drizzled with olive oil and a grind of pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
