Beef carpaccio by Marcus Wareing
Ingredients (Serves four)
1 large lobe of foie gras at room temperature
Salt and pepper
1 middle cut Aberdeen Angus beef fillet
15g wholegrain mustard
250g fresh mayonnaise
Rock salt and cracked black peppercorns
Selection of fine cresses, pea shoots
5g classic vinaigrette
50g shaved Parmesan
30g thinly sliced summer truffle
Method With your spoon along the underside of the foie gras, being careful not to split the membrane, remove all the veins. Lightly season the foie gras inside with salt and pepper. Roll the foie gras in clingfilm to form a perfect ballottine the same length as the fillet, making sure there is no air between the foie gras and the clingfilm. Tie the ends and place in the freezer to set.
Slice through the middle of beef, but not all the way through. Open it out. Season lightly. Place foie gras in the middle and fold flaps of beef back over it. Roll tightly in clingfilm again, allowing no air to get trapped. Place in the freezer and allow to set hard.
For the mustard mayonnaise, add the mustard and seasoning to the fresh mayonnaise, then transfer into a squeezy bottle.
To finish, slice the beef from the freezer wafer-thin on to a plate. Allow to come up to room temperature. Season all over with rock salt and cracked black pepper and dress the herbs with a little vinaigrette. Pipe the mustard dressing evenly over the beef. Place the herbs, Parmesan and truffle on the slices and finish with a little vinaigrette.
by Marcus Wareing, chef-patron of Petrus.
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