280g beef rump cleaned of all fat
5 large eggs
2 tbsp mayonnaise
1 ½ tsp white truffle oil
1 ½ tsp chopped fresh chives
½ tsp Dijon mustard
¼ tsp sherry vinegar
2 tbs olive oil
Plain flour for dusting
1 cup course fresh bread crumbs
1 bunch wild rocket leaves
100g truffle pecorino
Vegetable oil for frying.
Bring a pot of water to the boil, place 4 in eggs in it gently and boil for 5 minutes.
Once cooked, gently remove, place in iced water and leave to cool.
Slice the beef into strips and divide into four amounts.
Place one portion of it between two sheets of Go-Between (which is a high-density freezer film) and flatten with a hammer or the flat side of a large knife. It’s ready when it’s almost see through. Repeat this process with the other 3 portions.
Once the eggs have cooled, peel off their shells.
Place the remaining, raw egg in a bowl and whisk with a fork.
Place some flour in another bowl and the bread crumbs in a third bowl.
Take the boiled eggs and one by one, dust them in flour, then the raw egg, then the bread crumbs.
Preheat a pot of oil to about 170°C, drop the eggs in and carefully and cook for two minutes. Take out and set aside.
To make the dressing, whisk together the mayonnaise, truffle oil, chives, mustard, and vinegar in a bowl. Whisk in the olive oil and season with salt and pepper, if desired.
For the Carpaccio, add salt and pepper to the meat and drizzle about 1 tablespoon of dressing onto each plate.
Grate about 2 tablespoons of pecorino cheese onto the beef.
Garnish with some rocket leaves, place an egg in the middle of the plate and serve.
March 9 @ 00:40
– 1:40 am