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Beef Diplomat




Source of Recipe


the web


List of Ingredients




for the beef:

1 bunch fresh thyme
1 bunch fresh sage
1 bunch fresh mint
1/4 cup plus 2 tbsp extra-virgin olive oil
2 pound piece of rib eye steak
salt and freshly ground black pepper
for the sauce:

1 bunch basil
1 bunch parsley
1 ½ cups white bread crumbs
juice of 3 lemons
3 eggs, hard boiled and crumbled
¼ cup capers, drained if under brine, rinsed if under salt
½ cup extra-virgin olive oil
for the salad:

½ pound frisee
2 tablespoons fresh chives, minced
3 tablespoons extra-virgin olive oil
juice of two lemons
salt


Recipe



Make the beef. Preheat the oven to 450 degrees. Rub the rib eye with 2 tablespoons of olive oil and season with salt and pepper. Place in a double roasting pan and roast for 20 minutes (in a regular roasting pan, allow 30 minutes). Remove and discard the stems from the leaves of the thyme and oregano, placing the leaves in the bowl of a food processor along with 1 teaspoon of salt. Begin processing the herbs while slowly adding ¼ cup of the olive oil through the feed tube. Process until you have a crumbly mixture; you may not need all of the oil because it should not be liquid. Tie the beef with butchers string (that you have soaked in water beforehand), cover with the remaining 2 tablespoons of olive oil, and roll in the herb mixture, making sure it is covered completely. Roast in a double pan until medium rare.

Make the sauce. Remove the parsley and basil from their stems and process in the food processor. Soak the bread crumbs in the lemon juice, add the eggs, capers, chopped herbs, and the olive oil. Using a hand blender, blend until homogenous, adding more oil if needed to create a sauce.

Make the salad: Wash and dry the frisee. Whisk the lemon juice together with the olive oil. Sprinkle the chives over the frisee and toss with the dressing.