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- Beef Carpaccio with Porcini Mushroom…
Ingredients
- 15g butter
- 1 large shallot
- 1 clove garlic
- 15g porcini mushrooms, rehydrated in 4 tbsp water, finely chopped
- 1 tsp thyme leaves, roughly chopped
- 100ml double cream
- 1 tsp olive oil
- 1 lemon, juiced
- 500g beef fillet, middle part
- 2 tbsp truffle oil
Method
Step 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.
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LIFE 5d
Ocado Echalion Shallots 400g
400g£1.40
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LIFE 2d
Ocado British Growing Thyme
£1.60
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Cooks & Co Dried Porcini Mushrooms 40g
40g£4
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