Carpaccio

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Carpaccio
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
19 ounces Fillet of Beef (finest quality)
coarse salt (to taste)
freshly ground peppers (to taste)
good quality olive oil (for drizzling)
For Truffle Cream Sauce
4 tablespoons unsalted butter (divided)
1 medium, fresh black truffle (cleaned and finely chopped)
coarse salt (to taste)
freshly ground peppers (to taste)
Brandy (optional)
2 tablespoons all-purpose flour
1 cup heavy cream
1 pinch freshly grated Nutmeg
fresh thyme (for garnish)
To serve
italian Bread (thinly sliced)
1 black Truffle (thinly sliced)
fresh Arugula (rinsed)
Parmigiano Reggiano (shaved)
How healthy are the main ingredients?
Beefsaltolive oilNutmegthymeArugula
Product recommendation
Meat should be fresh and of the finest quality. Pregnant women, infants, the elderly, and anyone with a compromised immune system should avoid eating uncooked meat.

Preparation steps

1.
Wrap beef fillet in plastic wrap and place in freezer for about 20 minutes. This will allow the beef to firm up, and make it easier to slice. Place beef on a cutting board and cut across the grain into very fine rounds or slivers.
2.
Place several cut slices between plastic wrap and lightly pound or tenderize with a rolling pin until the slices are paper tin. Continue until all the slices have been tenderized.
3.
Place on a platter in a single layer. Season with salt and pepper. Drizzle very lightly with olive oil.
4.
For Truffle Cream Sauce:
5.
In a saucepan over medium heat, melt 2 tablespoons of butter and add the chopped truffle. Season with salt and pepper and add brandy, if using. Gently cook for 3 to 4 minutes. Set aside.
6.
In a separate saucepan over medium heat; melt the remaining butter. Add the flour and stir until mixture if fully blended. Pour in the cream, stirring constantly. Heat and simmer until the sauce is reduced by 1/2, about 10 to 12 minutes. Stir frequently.
7.
When sauce has been reduced stir in sauteed truffles. Cool to room temperature. Let set for 30 minutes. Refrigerate if not using within 30 minutes.
8.
To serve;
9.
Arrange bread, sliced truffle, arugula and cheese on platter with beef fillet. Drizzle the cream sauce over the beef. Garnish with fresh thyme.