RED MEAT CUBES WITH JELLIED SALAD

INGREDIENTS

For the meat: 
1.5 kg. loin of beef (4-5cm. thick)
For the jellied salad: 
50 g. lamb's lettuce
50 g. lollo
50 g. lettuce
50 g. endive
½ tomato
Spring onion
150 cl. mild olive oil
20 cl. vinegar to taste
Salt 
Gelatine (for ½ litre, 8 units)
And also: 
Sea salt
Maldon salt
Aromatic herbs
Charcoal or oak wood

PREPARATION

Meat
Season the meat with sea salt and place over fairly hot coconut charcoal for between 12 and 14 minutes, turning every 3 minutes and covering with a lid. Add the herbs to the coals for the last few minutes to flavour the smoke. Bone the meat, remove any fat and cut open.

Jellied salad

Blanch the lettuce, lamb's lettuce, lollo and endive. Refresh and drain. Remove the skin and seeds from the tomato. Blend the lettuces, tomato and spring onion with the oil in the Thermomix. Season with salt and vinegar and pour through a fine strainer. Dilute the sheets of gelatine in a very small amount of hot water and stir into the warm salad.  Pour into serving-bowls and chill to gel.

TO SERVE

Serve the rare meat cut into cubes and accompany with the jellied salad.