Beef battuta from Great British Chefs - Chef Recipes by Francesco Mazzei

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Notes about this recipe

  • Agaillard on June 30, 2024

    I made this with "just seared beef" as I wasn't confident in eating it raw under these high temperatures. This was nice. I didn't know of mosto cotto before and was surprised by the taste, kind of a grape-y balsamic. I didn't use grape must because I could not find any. I loved the herb oil (the recipe yields too much, but this is fine!), and it does combine well with the beef and the mosco cotto seasoning. The jury is still out on whether I will try this again (it was fine, just not extraordinary), but I might do with actual raw beef and with the optional truffles which I omitted.

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