Beef carpaccio is relatively simple to make and yet uncompromising on flavours. This is my take on the popular Italian entree, with an addition of black garlic oil which works extremely with the other components of the dish. It's sweet, earthy and umami packed, making this dish irresistible. Be quick if you are sharing this dish with others as it will be gone before you even realise!
Difficulty: Easy
Time: 45min
Serves: 2
Ingredients
Beef Carpaccio
- 250g good quality eye fillet
- 2 tbsp black garlic oil*
- 1 tbsp olive oil
- truffle salt
- fennel fronds or micro herbs for garnish
Pickled Radish and Shallot
- 2 small radish finely sliced
- 1 small shallot finely sliced
- 1/3 cup water
- 1/6 cup white vinegar
- 2/3 tbsp sugar
- 2/3 tsp salt
* You can buy this in bottles from special Japanese grocery, or make it yourself by infusing black garlic in oil.
Method
1. Put the eye fillet in the freezer for 15min before you start cooking. This will help firm up the meat and make it easier to slice it thinly later.*
2. Add water, vinegar, sugar and salt into a small bowl and mix well. Finely slice the radish and shallot and add it to the bowl. Leave it sit for 30 minutes.
2. Take the eye fillet out of the freezer and thinly slice it. If it's not thin enough, you can also put the sliced meat between cling wrap and gently flatten it with a rolling pin.
3. Place the sliced beef on a plate, brush lightly with olive oil, and season with truffle salt.
4. Place the pickled radish and shallot evenly on the carpaccio. Use a teaspoon to place garlic oil evenly over the carpaccio, before garnishing with fennel fronds (I've also added rosemary flower in the photo for a pop of colour, but you can leave that out).
Enjoy it with a nice glass of wine!
* You can also freeze this the night prior, and take it out to defrost for an hour before you cook it. This will help you slice it very thinly without using a rolling pin.
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