Thinly sliced roast beef with citrus and Le Gruyère AOP
25'
This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.
David Geisser
![](https://www.gruyere.com/fileadmin/_processed_/b/9/csm_WEB_SansCuisson_Web_1370x680_8047aec1af.jpg)
Ingredients for
4
Note
Attention changement nombre de personnes
Roast beef slices
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20 gGruyère AOP
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160 groast beef
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30 mlJuice of lemon
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1 pinchof salt
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30 mlolive oil
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1 pinchof pepper
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100 garugula
Le Gruyère AOP foam
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50 gGruyère AOP grated
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100 mlmilk
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100 mlcream
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30 gbutter
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1 pinchof salt
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1 pinchof pepper
Preparation
Roast beef slices
- Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
- Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
- Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
- Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.
Le Gruyère AOP foam
- Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
- Season to taste with salt. Strain through a sieve and leave to cool.
- Whisk to a foam using an immersion blender, then spread the foam over the roast beef.