BEEF CHUCK EYE WITH CHIMICHURRI AND SAUCE VIERGE – Wonderful Beef

BEEF CHUCK EYE WITH CHIMICHURRI AND SAUCE VIERGE

3 June, 2020

Beef Chuck Eye with Chimichurri and Sauce Vierge recipe

Ingredients (4 people)

For the beef chuck eye:

– 1 kg of beef chuck eye

– Garlic

– Onion

– Bay

– Extra virgin olive oil

 

For the Chimichurri:

– 100 g of tomatoes

– 750 g of extra virgin olive oil

– 125 g of vinegar

– 4 garlic cloves

– 100 g of parsley

– 3 g of sweet paprika

 

For the Sauce Vierge:

– 100 g of extra virgin olive oil

– 300 g of tomatoes

– 30 g of chopped garlic

– 40 g of parsley

– 40 g of coriander

– 20 g of sage

– 30 g of chopped basil

– 50 g of white wine vinegar

– 10 g of soy sauce

 

Elaboration:

Remove the fat and tendons from the beef chuck eye, season it with salt and pepper and place it into vacuum bags with garlic, some bay leaves and extra virgin olive oil, cook it in a roner oven at 75 ÂșC for 45 minutes. Reserve in cool temperature.

To prepare the chimichurri, crush all the ingredients in the Thermomix and set aside.

To elaborate the sauce vierge, mix all the ingredients.

Bake the beef chunk eye in a Josper oven. Once it is done, carve it.

 

Finishing

Spoon the chimichurri sauce in a plate and place the beef chuck eye over it. Then, pour the sauce vierge othe beef chuck eye.

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