Beef Carpaccio

with pickled mushrooms

Beef Carpaccio

with pickled mushrooms
Pickled Mushrooms

Lightly boil the mushrooms until tender. Remove excess water and place in bowl.

Bring vinegar, water, salt and sugar to the boil. Pour mixture over mushrooms and add garlic and whole peppercorns. Allow to sit for at least 45 minutes – the longer the pickling time, the better.

To Serve

Slice the beef very thinly and place between sheets of cling wrap. Using a rolling pin flatten them out as much as possible without tearing them.

Arrange slices of beef on a plate and sprinkle with truffle oil, pecorino, salt and pepper and microherbs. Top with pickled mushrooms.

Chef’s tip: Wrap your fillet in cling wrap and freeze to assist in slicing meat thinly.

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