Remove meat from the fridge two hours prior to preparation.
Preheat the oven to 160°C (320°F).
Heat olive oil in an oven-proof pan and sear the meat on all sides.
Transfer the pan with the steak into the oven and bake until the meat has reached a core temperature of 52°C (126°F).
Take it out and let it rest in a warm place for 10 minutes.
Before serving, slice the meat into strips. Heat butter in a pan, and cook the meat at a low temperature for 5 minutes, adding in the herbs. Season with salt and pepper.
Gnocchi
Ingredients:
1 kg (2.2 lbs) waxy potatoes
150 g (1 cup) flour
4 egg yolks
50 g (⅓ cup) corn starch
Salt | Pepper | Nutmeg
2 tbsp olive oil
Recipe:
Place the unpeeled potatoes on a plate with a bit of water and cook in the microwave oven; check for softness with a fork.
Cut in half, scrape the potato out of the skins and push it through a food mill or potato ricer.
Next, spread a thin layer of potato onto a baking sheet and let it cool off.
Once cool, transfer it into a mixing bowl, add the remaining ingredients except for the olive oil, and stir with a wooden spoon.
Make rolls of around 4 cm (1 ½ inches) in a diameter, cut into slices of about 2 cm (½ inch), and roll into the shape of gnocchi.
Place on a tray dusted with flour. In a pot, bring salted water to a boil and cook the gnocchi for 3 minutes.
When done, immediately transfer them to an ice-water bath.
Before serving, pat dry, heat olive oil in a pan, and sauté until golden-brown.
Pesto
Ingredients:
80 g (4 cups) basil
20 g (1 cup) flat-leaf parsley
20 g (1 tbsp + 1 tsp) finely grated Parmesan
10 g (2 tsp) pine nuts
80 g (⅓ cup) extra virgin olive oil
Salt | Pepper
Recipe:
Rinse basil and flat-leaf parsley under cold running water. Place into a food processor, add the remaining ingredients, and pulse to a coarse consistency. Season with salt and pepper.
Peperonata
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 tbsp olive oil
1 tbsp sugar
4 tsp (2 cl) white balsamic vinegar
100 mL (⅓ cup + 1 tbsp) tomato juice
Salt | Pepper
Recipe:
Preheat the oven to 160°C (320°F) using the convection setting.
Cut bell peppers in half, removing core and seeds.
Place onto a baking tray with the cut side down.
Drizzle olive oil over them and roast for 15 minutes.
Remove the tray from the oven and cover with a kitchen towel (the bell peppers will now sweat as they steam, making it easy to remove their skins).
Remove skins and finely chop bell peppers.
In a pot, mix sugar with a little water and caramelize until golden-yellow.
Deglaze with balsamic vinegar and tomato juice.
Add bell peppers, stir, and season with salt and pepper.
