Ingredients Jump to Instructions ↓

  1. 200g chestnut mushrooms , trimmed and thinly sliced

  2. 1 celery heart, sliced very thin

  3. 1 small red onion , finely diced

  4. 60g Parmesan , roughly grated, plus a few shavings to serve

  5. 2 thick steaks fillets, about 400g in total

  6. 5 tbsp extra-virgin olive oil

  7. 4 anchovies fillets, rinsed and drained

  8. 1 garlic clove

  9. 1 lemon , juiced

  10. 100g radicchio or chicory, chopped

Instructions Jump to Ingredients ↑

  1. Put the mushrooms in a bowl with the celery, onion and grated Parmesan. Rub the steaks with a little of the olive oil and season well. Heat a non-stick frying pan until very hot and sear the steaks for about 2 minutes each side. Leave to rest.

  2. Meanwhile, using a mortar and pestle or a small food processor, pound or whizz the anchovy and garlic to a paste, add the lemon juice, remaining olive oil and some black pepper and mix. Arrange the radicchio on plates or on a platter. Pour most of the dressing over the mushroom salad, mix well then pile over the radicchio. Thinly slice the beef and arrange on top of the salad. Drizzle over the remaining dressing and sprinkle with Parmesan shavings if using.


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