Beef carpaccio with parmesan and truffle
( SERVES 6 )
I adore chilled rare beef, and this rustic-style carpaccio is quite the showstopper. Many carpaccios are presented with wafer-thin beef, but what I’ve done here is far more Te Mania style — generous to a fault, and served up in a casual “help yourself” sort of manner.
Recipe by Al Brown from Te Mania: The Story of New Zealand’s Iconic Angus Stud by Lorain Day. Bateman RRP $49.99 from Paperplus.
Red wine vinegar syrup
- Pour the vinegar and sugar into a saucepan and place on a medium heat. Simmer for 10 minutes to reduce, then remove from heat and cool.
- Store in a jar at room temperature indefinitely.
- Place shallots in a bowl and cover with cold water, soaking for 1 hour. Strain off water, and pat dry with a cloth.
- Transfer shallots into a small saucepan and cover with 2 cups of canola oil. Place on a medium heat and bring up to a simmer. Cook for 20-30 minutes until the shallots begin to caramelise and the bubbles become smaller as the moisture is cooked out of them.
- As soon as they reach a light amber colour, quickly remove from the heat, carefully strain off the oil, and spread the golden shallots on paper towels. They will become very crisp as they cool.
- Once cold, store in an airtight container.
* You can buy crisp shallots at Asian supermarkets, but homemade are so much better.
- With a sharp knife, trim the silverskin off the beef fillet. Cut the beef into manageable lengths (3-4 cm).
- Place a skillet on a high heat to get hot. Season the pieces of beef generously with the salt and pepper. Add a dash of canola oil to the skillet, then sear the beef pieces as quickly as possible to caramelise the outside (around 1 minute each side).
- Cool, then wrap the lengths of seared beef in cling film and place in the fridge for at least 2 hours to firm up and become cold right through. (Can be done one or two days before.)
- Using a sharp knife, slice the beef across the grain as thickly as you would like them. Lay beef slices out flat on a wooden chopping board or platter.
- Coarsely grate about 1⁄3 cup parmesan over the beef, then scatter with parsley leaves and crispy shallots.
- Drizzle with red wine vinegar syrup and a little white truffle oil, then lightly season with salt and pepper.