STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD

Procedimiento

Chimichurri

Mix parsley, garlic, neutral oil, juice and lemon zest and sherry vinegar. Add dry oregano, grinded chili, fresh mint, pepper and smoked paprika. Make it homogeneous. Finally, add water and emulsion well.

*Matambre *

Remove the excess of fat from the matambre. Boil eggs, peel them and cut the edges. So when matambre is sliced it keeps more even en all slices. Cut sweet chili and carrots in thin strips. Season the matambre with salt, distribute the chimichurri mix over its whole surface. Place longwise, the eggs together with sweet chili and carrots. Roll evenly and firmly wrap with several film layers, closing with a knot in the edges. Place in the oven at 150°C. in a bowl with water and cover with aluminum paper during 6 hours approximately. Remove from oven and press during 24 hours in the fridge. Remove the film paper and cut.

Russian salad

Peel potatoes and carrots. Slice in cubes of 1 centimeter by side. Cook carrots in a pot with much water and a bit of salt till they tender. Cut the cooking placing them at an inverted bain Marie. Make the same procedure with potatoes and green peas. Boil the quail eggs during 5 minutes approximately. Cool down and peel.

Mayonnaise

Integrate yolks, balsamic vinegar and lemon juice in a mixer, and go adding little by little the olive oil till it emulsions. Put salt and pepper.

Presentation

Brush the dish with the chimichurri used to prepare the matambre. Cut the matambre in fine slices. Place them on the dish. By the side, make a drop with mayonnaise and cover on top with the potato and carrot cubes, the green peas and the quail hard boiled eggs.