Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables

by chef Cristina Cerbi

Serves 2 

  • 400 gr. - Chopped beef filet
  • 1 - Round purple eggplant
  • ½ - Yellow bell pepper and ½ red bell pepper
  • - Small zucchini
  • 1 - Small bunch fresh thyme
  • Olitalia Nocellara Monocultivar Extra Virgin Olive Oil
  • Salt
  • Lemon
Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables 1
Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

See all

Procedure

  • 1

    Dice the peppers and zucchini and arrange them in a bowl with the thyme leaves. Drizzle with Olitalia Nocellara Monocultivar extra virgin olive oil and add a dash of salt, then cover with plastic wrap. 

  • 2

    Thinly slice the eggplant, lightly salt it and allow it to drain.

  • 3

    Heat a non-stick pan, add a bit of oil and fry until they are crunchy. If they don’t become crunchy, place them in an 180°C oven for a few minutes.

  • 4

    Remove any fat from the filet and dice it.

  • 5

    Pour the Olitalia Nocellara Monocultivar extra virgin olive oil into a bowl with the lemon juice, a clove of peeled garlic, salt and pepper, then emulsify until the vinaigrette is blended and use it to season the chopped beef.

  • 6

    Compose the mille-feuille by alternating layers of eggplant and chopped meat and finish with the diced vegetables, fresh thyme and a drizzle of extra virgin olive oil.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info