Beef carpaccio with strawberries and "black pearls"
3 servings
30 minutes
Beef carpaccio with strawberries and 'black pearl' is an exquisite recipe inspired by Spanish cuisine. The thinnest slices of chilled beef tenderloin infused with the aroma of rum and olive oil create a remarkable flavor combination. Bright strawberries, juicy blackberries, and delicate raspberries add sweet and tangy-fresh notes that highlight the rich taste of the meat. The 'black pearl' made from balsamic vinegar using agar-agar gives the dish an elegant texture and visual charm. This dish is not just a gastronomic delight but a true aesthetic experience, perfect for festive occasions or a romantic dinner.
1
Clean the cut from films and fat, put it in the freezer for 15 minutes. Place vegetable oil in the freezer for 15 minutes.
- Beef tenderloin: 200 g
- Vegetable oil: 400 ml
2
Mix rum, olive oil, and salt.
- White rum: 2 tablespoons
- Extra virgin olive oil: 1 tablespoon
3
Slice the chilled beef into very thin slices, 'stretch' the meat with a knife blade to make it very thin and almost transparent. Place on an ice plate and brush with rum marinade.
- Beef tenderloin: 200 g
- White rum: 2 tablespoons
4
Heat balsamic vinegar with agar-agar. Use a pipette to drop large balls into ice-cold oil and refrigerate for 10 minutes. Then take a fine sieve and strain the oil, leaving the caviar in the sieve.
- Balsamic vinegar: 3 tablespoons
- Agar-agar: 2 teaspoons
- Vegetable oil: 400 ml
5
Cut the strawberries into quarters and place them on the carpaccio, also add blackberries and raspberries. Garnish with sprouts and 'black pearls'.
- Strawberry: 50 g
- Blackberry: 50 g
- Raspberry: 50 g
- Pea sprouts: to taste
- Coriander sprouts: to taste