Carpaccio with mushrooms and shallot jam

Name: Carpaccio with mushrooms and shallot jam
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Fillet of beef (middle piece); 5 g dried porcini; 1-2 TEASPOONS Dijon mustard; 1 TABLESPOON White wine vinegar; 1 very fresh egg yolk; 200 ml (100 ml mild olive oil and 100 ml neutral oil or only neutral oil, e.g. sunflower oil) + some oil; 1 TEASPOON Worcester sauce; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp salt, freshly ground pepper; 30 g Parmesan (piece); 8 medium-sized mushrooms; 1⁄4 Federation Chives; 2 Shallots; 1 TABLESPOON Oil; 1 TABLESPOON demerara sugar; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Fillet of beef (middle piece)
5 g dried porcini
1-2 TEASPOONS Dijon mustard
1 TABLESPOON White wine vinegar
1 very fresh egg yolk
200 ml (100 ml mild olive oil and 100 ml neutral oil or only neutral oil, e.g. sunflower oil) + some oil
1 TEASPOON Worcester sauce
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp salt, freshly ground pepper
30 g Parmesan (piece)
8 medium-sized mushrooms
1⁄4 Federation Chives
2 Shallots
1 TABLESPOON Oil
1 TABLESPOON demerara sugar
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Cling film

Directions

1
Prepare the meat and let it cool down well. Soak porcini mushrooms in approx. 80 ml hot water for approx. 30 minutes.
2
For the mayonnaise, mix mustard, vinegar and egg yolk with the whisks of the mixer. Stir 200 ml oil first in droplets, then in a fine jet. Season to taste with Worcester sauce, lemon juice, salt and pepper.
3
Chop the Parmesan cheese into fine shavings with a peeler. Clean the mushrooms, wash if necessary and cut into very thin slices. Wash the chives, shake dry and cut into small rolls.
4
For the jam, peel and finely dice the shallots. Heat 1 tbsp. oil, fry the shallots for approx. 3 minutes until translucent. Pour porcini mushrooms into a sieve, collecting soaking liquid. Squeeze the mushrooms and chop them finely.
5
Add the mushrooms and sugar to the shallots, caramelise briefly. Deglaze with balsamic vinegar and 4 tablespoons soaking water. Bring to the boil and simmer for about 3 minutes until thick. Season to taste with a little salt and pepper.
6
Take the meat out of the fridge, cut into very thin slices and roll out. Arrange meat on plates. Season with a little salt and pepper. Spread mushrooms, chives and parmesan on top.
7
Sprinkle with the shallots jam. Mix the mayonnaise with approx. 3 tbsp. of mushroom soaking water to make a thick sauce. Spoon in strips over the carpaccio. Add the rest of the mayonnaise.