Serve with a Mediterranean wine full of aromas of herbs, spice and wood alongside ripe red berries. An excellent, surprisingly good choice would be Gran Vinya son Caules 2001 by Miguel Gelabert.
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Beef Carpaccio with Manchego Cheese, Black Olive Oil, Chestnuts and Mushrooms
Preparation
Cut the Spanish beef into pieces 10 cm thick, place in a vacuum pack and freeze. When frozen, slice on the electric slicer and arrange the slices over the base of a flat plate. Season with salt and pepper, sprinkle with grated Manchego cheese, a few thinly-sliced mushrooms and finely-grated chestnut. Make the black olive oil by drying out some pitted black olives in the oven at 180ºC / 350ºF for about 90 minutes, then blend with olive oil.
Presentation
Trickle a little of the black olive oil over the ingredients. Serve with slices of crusty bread.
Chef's Remark:
"An amusing way of eating raw, marbled beef. The dressing is the key to the success of this dish as it enhances the smoothness of the ingredients."
Preparation by: Koldo Miranda
RELATED RECIPES
30 min. (+ 1 day to freeze the meat)
- 600 gr sirloin of PGI Ternera Asturiana beef
- 50 gr Manchego cheese
- 20 mushrooms
- 8 chestnuts
- 600 ml Spanish extra virgin olive oil
- 30 gr pitted black olives
- Salt and pepper
- 21.164 lb sirloin of PGI Ternera Asturiana beef
- 1.764 oz Manchego cheese
- 20 mushrooms
- 8 chestnuts
- 21.242 pint Spanish extra virgin olive oil
- 1.058 oz pitted black olives
- Salt and pepper
- 2.79 lb sirloin of PGI Ternera Asturiana beef
- 0.26 cup Manchego cheese
- 20 mushrooms
- 8 chestnuts
- 2.536 cup Spanish extra virgin olive oil
- 0.168 cup pitted black olives
- Salt and pepper
Wine match