Starters
Italian
ItalianBeef Carpaccio
Wafer-thin raw beef dressed and garnished, served three ways. The basic uses lean frozen-then-sliced beef, while the ultimate centres on aged fillet with shaved truffle.
Gluten-free
Nut-free
Ultimate version
Aged fillet, shaved black truffle, aged parmesan and a quail egg yolk.
Per serving£12.25
Total cost£24.50
Time35 min
Ingredients for 2
- 250 g aged beef fillet , centre cut
- fleur de sel and cracked pepper , to taste
- Dressing
- 4 tbsp cold-pressed extra virgin olive oil
- 1 lemon , zested and juiced
- 1 tsp dijon mustard
- To finish
- 10 g fresh black truffle , shaved
- 50 g parmigiano reggiano , aged, shaved
- 2 quail egg yolks
- 1 handful micro herbs
Method
- Trim the fillet of all sinew, wrap tightly and freeze for 30 minutes until firm.
- Slice paper-thin with a chilled knife, then gently flatten each slice between oiled cling film.
- Fan the beef across chilled plates so it covers the surface completely.
- Whisk the oil, lemon zest, juice and mustard into an emulsion and brush over the beef.
- Season with fleur de sel, then shave over the parmesan and black truffle.
- Set a quail yolk in the centre of each plate, scatter micro herbs and serve at once.
Equipment
- truffle slicer
- sharp knife
- fine grater
The three ways, side by side
Budget
Lean topside, firmed in the freezer and sliced thin, with lemon and basic parmesan.
Better
Sirloin with a mustard-caper dressing, proper parmesan and lemon-dressed rocket.
Ultimate
Aged fillet, shaved black truffle, aged parmesan and a quail egg yolk.
