Ingredients
400g eye round in very thin slices
2 tb very fine olive oil
Juice of one lemon
Clove of garlic
Ground pepper
1 freshly ground clove
Pinch of salt
Method
Sources
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Several days in advance, infuse the ground pepper and clove in the olive oil. Stick the tines of a fork into a peeled clove of garlic that has been very lightly squashed, and use this to beat together the oil, the lemon juice, and a pinch salt. Pass both sides of the slices of meat in the emulsion, and arrange the slices on a serving dish. Leave 10-15 minutes and serve. In season, sprinkle slivers of truffle over the meat just before serving, and omit the lemon juice. Slivers of freshly grated Parmesan and/or slivers of mushrooms, can also be sprinkled over the meat, just before serving. In either case omit the lemon juice from the sauce.