Ingredients
225 g air-dried unsmoked Sliabh Luchra beef (Jack McCarthy's, Kanturk)
1 tablespoon best aged Balsamic Vinegar (25-year-old preferably)
150g organic rocket leaves
80g Desmond cheese shavings
4 large fresh ripe black figs, quartered
1-2 tablespoons first cold pressed, extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Method
Slice the beef very, very thinly (best get this done with a proper butcher's slicer as it should be wafer thin). Divide the beef into four portions and fan out in the centre of four serving plates.
Put the Balsamic vinegar in a bowl and toss the rocket leaves in it, then scatter them on top of the beef.
Place the figs on the rocket and sprinkle the Desmond cheese shavings over everything. Drizzle everything lightly with a little olive oil and season with freshly ground black pepper. Serve immediately.
Chef: Kate O'Toole
Programme: The Restaurant
