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Carpaccio of beef with Shitake mushrooms

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Veal can also be used with this dish and in Italy fresh porcini would be the mushroom choice.

Ingredients

  • 800 g Beef Fillet
  • 1 punnet fresh shiitake mushrooms sliced
  • 3 tablespoons Balsamic vinegar
  • 1 cup Beef Stock
  • 1 teaspoon minced Garlic
  • 4 tablespoons Olive Oil
  • Salt
  • Black pepper
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Method

  1. Grill beef on hot plate until just brown on the outside.
  2. Add olive oil and minced garlic to a frypan and heat.
  3. Add mushrooms and toss for 4 minutes.
  4. Add stock and balsamic vinegar.
  5. Simmer for 3 minutes.
  6. Slice beef into 1 ½ - 2cm slices and plate.
  7. Crack coarse fresh pepper on top.
  8. Pour sauce over and add shiitake mushrooms on top.
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What do you think?

 
  • Bob2
    May 2009

    i would love to eat this as shown however there are people in the family who will not eat beef that is not well done would it be acceptable to put the sliced beef back on the heat to cook to well done

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  • john Birkin
    May 2009

    This is a very good caparccio recipe, no doubt at all. better than others I have tried in terms of simplicity and cost of ingredients and of course flavour

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