Beef Carpaccio with Porcini Mushroom Cream and Truffle Oil
By OcadoLifePlate up as a starter or let guests help themselvesTime and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 500 g of beef fillet, middle part
- 1 clove of garlic
- 1 large of shallot
- 15 g of porcini mushrooms, rehydrated in 4 tbsp water, finely chopped
- 100 ml of double cream
- 2 tbsp of truffle oil
- 1 lemon, juiced
- 15 g of butter
- 1 tsp of olive oil
- 1 tsp of thyme leaves, roughly chopped
Method
6 stepsStep 1
To make the porcini cream: Melt the butter in a saucepan over a medium heat; add the shallot and garlic. Cook for 3-4 mins, until softened.
Step 2
Add the mushrooms, thyme and cream, simmer for 2 mins.
Step 3
Stir in the porcini water (try not to pour in any grit) and remove from the heat. Refrigerate until cool.
Step 4
To make the carpaccio: Heat the oil in a non-stick frying pan. Add half the lemon juice and fry the beef all over until it has a golden crust.
Step 5
Remove from the pan, season and wrap tightly in cling film to form a cylinder. Keep chilled; transfer to the freezer 1 hour before serving.
Step 6
To serve, use a carving knife to cut thin slices. Lay on a plate, pour over the porcini cream, drizzle with truffle oil and a little lemon juice.