Flash roast beef with garlic, rosemary and girolles (Schiacciata di manzo con aglio, rosmarino e funghi)

Instructions

1. Schiacciata is the sister dish of carpaccio, but while carpaccio’s raw, this is literally flashed in the oven so it just turns colour. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can be served on a sharing platter with different salads sprinkled on top. The truffle oil’s optional, but the flavour is interesting, so give it a try because it’s something new. This whole dish is impressive and damn tasty.

2. OK, first things first – whack your oven on to its highest heat. For this dish we’re going to cook the meat on the platter it will be served on, so ideally use one of those classic cheap old metal flats or trays. Or you can use regular serving plates instead, if you know they’re heatproof. Rub them with extra virgin olive oil or truffle oil. And now you’re going to prepare the meat. Work with one piece at a time, and put it on a 30cm piece of bin-liner with another piece on top. Using a rolling pin, evenly slap the meat until it’s 4 times the width you started with, but a quarter of the thickness.