Monday 9th December 2019
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Serves 4
Preparation time: 15 minutes + resting
Cooking Time: 3 minutes

Ingredients
For the mayonnaise:
The zest and juice of 2 lemons
2 egg yolks
1 tablespoon of white wine vinegar
1 tablespoon of English mustard
300ml of sunflower oil
Pinch of ground white pepper
Salt to taste

For the rocket puree:
250g of fresh rocket
100ml of olive oil
Pinch of Maldon sea salt
The seeds of 1 vanilla pod

For the Carpaccio:
One whole piece of beef fillet about 200g in weight
3 teaspoons of caster sugar
1 teaspoon of salt
ΒΌ teaspoon of ground black pepper
8 fresh quail eggs

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Fillet Beef Carpaccio with lemon mayonnaise, rocket puree and boiled quail egg

METHOD
First mix all the dry ingredients from the beef list, spread them evenly on the beef fillet, wrap in clinging film and refrigerate for 4-5 hours.

Meanwhile cook the quail eggs in boiling water for 3 minutes, drain and place in iced water.

To make the rocket puree bring a pan with salted water to the boil, blanch the rocket for 20 seconds, drain and pass in ice bath to cool down quickly. Place the rocket in a blender, add the vanilla seeds, the oil and the salt and blend to puree.

To make the mayonnaise put all the ingredients apart from the oil in a blender and mix on high, gently pour in the oil until the mayonnaise is ready.

2 hours before serving place the beef fillet in the freezer to facilitate the slicing, peel the quail eggs, thinly slice the beef and serve with all the sauces and garnish.

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