Autumn carpaccio taken from Hawksmoor Restaurants & Recipes.
Serves 4 as a starter
10g porcini powder
1tsp Maldon sea salt
A pinch of freshly ground black pepper
200g beef fillet
50ml extra virgin olive oil
25ml mushroom ketchup
1 banana shallot, peeled and sliced into rings
20g cornflour, seasoned with salt and pepper
Vegetable oil, for deep-frying
20g wild rocket
40g Parmesan shavings
For the mushrooms
100g chestnut mushrooms, quartered
20ml dark soy sauce
60ml cider vinegar
20g dark muscovado sugar
6g ginger root, chopped
1 star anise
Mix together the porcini powder, salt and pepper to make a rub, then roll the fillet in it. If you can't find porcini powder, you can make your own by whizzing up dried porcini in a food processor.
Sear the fillet in a hot, dry non-stick frying pan on all sides and set aside to cool. When cold, roll the fillet tightly in cling film to resemble a fat sausage and tie both ends.
Place the fillet in the freezer until firm (1-2 hours). This will make it much easier to slice. Place the quartered mushrooms in a bowl. Put the soy sauce, water, vinegar, sugar, ginger and star anise into a small saucepan and bring to the boil. Pour the liquid over the quartered mushrooms while it is hot, and then allow to cool and refrigerate until needed.
Whisk together the olive oil and mushroom ketchup to make the dressing.
Toss the shallot rings in the seasoned cornflour and deep-fry in vegetable oil at 190°C until crispy and golden brown, then set aside to drain on kitchen paper.
Take the beef from the freezer and allow to sit at room temperature for 10 minutes before slicing very thinly. Place on four starter plates, or one large serving plate, and season lightly with Maldon sea salt.
Whisk the dressing and spread over the beef, making sure to cover all of it.
Drain the mushrooms and scatter them over the beef, followed by the rocket leaves, Parmesan shavings and crispy fried shallots.
Photography by Paul Winch-Furness