Beef Carpaccio Recipe Gordon Ramsay
Servings: 8
Ingredients
- 1 1/2 pounds of Beef Ribeye
- 2 cups chopped lettuce leaves
- 2 small-sized cooked beetroots
- Celery cress or mustard cress
- 2 tablespoons fresh chives
- 1 medium fresh Black Truffle
- Vegetable oil for cooking
For dressing
- 1/2 ounce chopped Trompette Mushrooms
- 5- ounce Creme Fraiche
- 3-4 tablespoons of butter
- 2 tablespoon vegetable oil
- 1 tablespoon sherry vinegar
- Salt to taste you can use sea salt
- Black pepper to taste
Instructions
- Take the roasting dish and grease it. Once the greasing is done put the beef in it and to season it, sprinkle salt and pepper over it.
- Your oven is already preheated at 250 degrees. Cook your meat in this preheated oven for 20-25 minutes.
- Once cooking is done, refrigerate your meat for 2 hours.
- In the meantime, you should cook your chopped mushrooms. In a frying pan heat the butter and stir fry the chopped mushrooms. Once the frying is done, let them air-cooled.
- Chop the cooked mushrooms and seal them in a container.
- In this container pour the olive oil, add creme fraiche, truffle oil, and sherry vinegar. Stir combine everything and whisk quickly if needed. You can sprinkle some more salt and pepper if needed.
- Take the chilled beef out of the refrigerator and slice it. Make thin slices of this beef. One by one put the prepared dressing at the bottom of each plate and then top each plate’s dressing with a cooked beef slice.
- Put some chives, cooked beetroot, and cress to complete your dish. Also, pour the black truffle into the end.