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.
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