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Carpaccio of beef with Shitake mushrooms
Neil Perry - Fresh And Fast
Veal can also be used with this dish and in Italy fresh porcini would be the mushroom choice.
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
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Grill beef on hot plate until just brown on the outside.
Add olive oil and minced garlic to a frypan and heat.
Add mushrooms and toss for 4 minutes.
Add stock and balsamic vinegar.
Simmer for 3 minutes.
Slice beef into 1 ½ - 2cm slices and plate.
Crack coarse fresh pepper on top.
Pour sauce over and add shiitake mushrooms on top.