Second course came in the shape of a tremendous little carpaccio. I’d never had carpaccio of beef and was keen to try it. It’s incredibly easy to prepare and visually it’s a real crowd pleaser. Taste wise, the truffles add their magic in a big way. Their unique taste is great alongside the freshness of the beef. Fabulous.
500g beef fillet
1 cup rocket
2 tablespoons capers in vinegar
1 truffle (thinly shaved) or use truffle oil if you can’t get fresh truffles.
2 shallots (very finely sliced)
extra virgin olive oil
Heat a frying pan till how with a little oil, sear the meat on all sides for 10 seconds until brown remove then leave to cool. Wrap tightly in plastic wrap then freeze for 30 minutes.
Slice very thinly with a sharp knife and flatten out more by rolling lightly between two pieces of plastic wrap. Arrange on a large platter (wrap and refrigerate until ready to use)
Decorate the beef slices with the capers, shallots and rocket. and two tablespoons of the caper vinegar. Season with salt & pepper. Sprinkle over the shaved truffles then drizzle a extra virgin olive oil. If you are using truffle oil, just drizzle over the oil instead of olive oil.
Serve with lemon wedges for your guests to squeeze if they wish.
NEXT: 3rd Course – Orange Sorbet