Beef Carpaccio with Strawberries and 'Black Pearl'

Appetizers | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Carpaccio with Strawberries and 'Black Pearl'

Ingredients

Veal Tenderloin - 7.1 oz
Strawberry - 1.8 oz
Blackberry - 1.8 oz
Raspberry leaves - 1.8 oz
Olive Oil - 1 tablespoon
Dark rum - 2 spoons
Balsamic Vinegar - 3 spoons
Agar-Agar - 2 spoons
Vegetable Oil - 13 fl oz
Pea shoots - to taste
Alfalfa sprouts - to taste

Step by Step guide

Step 1

Trim the tenderloin of any membranes and fat, then place it in the freezer for 15 minutes. Put the vegetable oil in the freezer for 15 minutes as well.

Step 2

Combine rum, olive oil, and salt.

Step 3

Thinly slice the chilled beef, using the knife blade to 'stretch' the meat until it is very thin and almost translucent. Arrange it on a chilled plate and brush with rum marinade.

Step 4

Heat the balsamic vinegar with agar-agar. Using a pipette, drop large beads into chilled oil and refrigerate for 10 minutes. Then, take a fine sieve and strain the oil, leaving the caviar behind in the sieve.

Step 5

Cut the strawberries into quarters and arrange them on the carpaccio, along with the blackberries and raspberries. Garnish with sprouts and 'black pearls'.