When you hold the new round striped Efficient grill in your hands, you can't see it without a nice ribeye cooking on top. They are the perfect combo and we made it happen. We accompany it with grilled baby potatoes and peas. All the garnish painted with gremolata sauce made with garlic, lemon, parsley and oil. The cooking point of the chop is something personal, each person will give it their own touch.
- 1 beef fillet of approx 600g
- 5 boiled baby potatoes
- 200 grams of boiled peas
- A handful of young garlic sprouts
- a handful of parsley
- A handful of fresh basil
- 1 garlic
- 1 lemon
- VE olive oil
Start by leaving the meat out of the fridge for a couple of hours so that it is at room temperature. This will later help the point and the heat to reach the center more easily. We start by heating grill round Efficient Iron and rubbing olive oil all over the fillet.
Once hot, put on the grill and press a little so that it adheres to the surface well. Cook for approximately 10 minutes on each side over medium/high heat. The point depends on the taste of each diner.
- We take the fillet out when we decide and let it rest for about 5 minutes on the board. Meanwhile, we put the baby potatoes cut in two on the grill.
- To prepare the gremolata we will use chopped garlic, extra virgin olive oil, lemon zest, lemon juice and chopped parsley.
- Cut diagonally the tender garlic sprouts that will serve as a garnish.
On a large plate, put a little gremolata, the potatoes, the peas and the fillet cut into thin slices on the bottom. We paint the whole with a little more gremolata and crown with the young garlic sprouts and some basil leaves.