Difference between revisions of "Alternative:Carpaccio"
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==Ingredients== | ==Ingredients== | ||
| − | * 400g [[ | + | * 400g [[Beef|beef fillet]] |
| − | * 90ml extra virgin [[ | + | * 90ml extra virgin [[Olive Oil|olive oil]] |
* small handful pine kernels, for toasting | * small handful pine kernels, for toasting | ||
| − | * 50g [[ | + | * 50g [[Parmesan Cheese|Parmesan]], for shaving |
* dash of truffle oil, for drizzling (optional) | * dash of truffle oil, for drizzling (optional) | ||
* salt and black pepper | * salt and black pepper | ||
Revision as of 17:34, 5 April 2012
Ingredients
- 400g beef fillet
- 90ml extra virgin olive oil
- small handful pine kernels, for toasting
- 50g Parmesan, for shaving
- dash of truffle oil, for drizzling (optional)
- salt and black pepper
Procedure
- Buy a small piece of the finest quality beef fillet you can afford. Cut the fillet into extremely thin slices - about 2mm.
- Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
- Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
- Cover the plate with cling film and leave to marinate for half an hour.
- Meanwhile toast the pine nuts in a dry frying pan.
- Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.
