Preparation

For 6 people. cut the semi-frozen meat into very thin slices and arrange them in a fan shape. crush the green pepper together with the mustard seeds and reserve. Assemble the dish by placing the mixture of peppers with seeds on the edges of the meat, drizzle the vinegar of murtas and olive oil over it. place the strong mustard, mixing it with the orange peel zest (without the white part); next to it, put the ulmo cheese slices and decorate with green leaves, chives in twigs and some crispy quinoa. for murta vinegar, wait at least 3 months for the murta perfume to transfer to the wine.

Ingredients

  • 800 grams of beef fillet
  • 120 cc of murta vinegar
  • 10 grams of ulmo cheese
  • 50 grams of green pepper,
  • 30 grams of mustard seed,
  • 6 tablespoons of extra virgin olive oil,
  • 2 packages of chives,
  • green leaves to decorate,
  • crispy quinoa to decorate,
  • zest from the peel of 1 orange.
  • 1 kilo of fresh murta,
  • 1 cup of red wine vinegar and
  • 4 liters of merlot wine.