AngusPure Beef Carpaccio on Curly Endive
Serves 4 entrees
Carpaccio is the name of an Italian dish, made with either raw meat or fish which has been sliced or pounded very thinly and served drizzled with olive oil and parmesan shavings. This recipe differs from the traditional one as it uses shitake powder.
160g AngusPure beef fillet, all fat and sinew removed
1 tbsp shitake powder (optional)
½ tbsp flaky sea salt
20 back peppercorns
20 toasted coriander seeds
2 cups curly endive
4 tbsp extra virgin olive oil
2 tbsp raspberry vinegar
½ cup Parmesan cheese shavings
Place the shitake powder, salt, pepper and coriander seeds in the mortar and pound finely. Season the meat with the powder and wrap up tightly in cling film—refrigerate for 4-5 hours. Approximately ½ an hour before serving, place the meat in the deepfreeze to make it easier to slice.
To assemble; slice the fillet very thinly—if it is too thick, place between two sheets of cling film and with the flat side of a knife, gently thin it out. Place the endive on a platter, arrange the sliced meat on top, drizzle with olive oil and raspberry vinegar and sprinkle with parmesan shavings.
2 cups raspberries
1 cup red wine vinegar, of good quality
Place the raspberries in a clean jar and cover with vinegar, ensuring the fruit is well covered. Add more vinegar if required. Cover the jar and allow to macerate at room temperature for 6-7 days. Line a strainer with muslin and place over a bowl. Pour the raspberry vinegar into the lined strainer, gathering the corners of the cloth and twisting tightly until all the vinegar has been strained into the bowl. Store in the fridge.
Recipe source: A Cut Above, Cooking with AngusPure