Beef Carpaccio with Porcini Cream

Beef Carpaccio with Porcini Cream

Beef Carpaccio with Porcini Cream

4 Serves 30 mins prep 5 mins cook


300g beef fillet, trimmed
2 tsp truffle oil
4 tbs toasted pine nuts
2 tbs baby capers, rinsed
50g shaved parmesan
Micro herbs, to garnish

20g dried porcini, chopped
80ml boiling water
1 tbs butter
1 clove garlic, crushed
250ml thickened cream


(Allow freezing time)

1. Wrap beef in cling film, twisting ends to form a tight even cylindrical shape. Freeze for about 30 minutes or until firm.
2. Meanwhile, to make porcini cream, place porcini in a bowl and cover with the water. Set aside for 15 minutes to soak.
3. Melt butter in a small saucepan over lowest heat. Add garlic and cook until soft but not coloured. Stir in strained porcini (reserve soaking water). Stir in cream. Simmer for 10 minutes. Blend to form a smooth puree the consistency of thin cream (add a little of the reserved soaking water if necessary). Season. Pass through a fine sieve.
4. Cut beef into paper thin slices and arrange on serving plate. Using your hands, massage truffle oil over top of meat. Lightly drizzle with porcini cream and top with pine nuts, capers and parmesan. Garnish with micro herbs.


• Serve this dish with fresh bread and some lemon cheeks to add a touch of zing.