Carpaccio of beef with dolcelatte mustard dressing

Carpaccio is a traditional Italian dish of thinly sliced raw meat or fish, typically served as starter.  It is often drizzled with olive oil, lemon juice, and seasonings, sometimes accompanied by rocket, capers, or shaved Parmesan.

In this version the meat (fillet steak) has a garnish of salad leaves and celeriac which are dressed with a rich vinaigrette flavoured with dolcelatte cheese, mustard and walnut oil

Preparation Time: 20 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

200 gms           Steak  - fillet

2 tbs               Olive oil     

                     Salt          

                     Pepper  - freshly ground, black  

100 gms           Celeriac     

¼                   Lemon  - juice of      

1½ tbs            Walnut oil  

100 gms           Salad leaves            

For the dressing

1                    Egg yolk    

1 tsp               Mustard  - Dijon       

½ tbs              Vinegar  - white wine 

½ tbs              Sugar  - muscovado  

2½ tbs            Olive oil     

½ tbs              Dill  - chopped         

25 gms            Dolcelatte cheese     

½ tbs              Water  - boiling       

To garnish

                     Dill           

Method

Chill the steak briefly in a freezer to make it easier to slice.  Slice the beef as thinly as possible with the sharpest possible knife.  Then place the slices between 2 sheets of cling film and beat out them with meat mallet.  Spread the slices in a single layer on 2 dinner plates.  Sprinkle them with the olive oil, coarse salt and some freshly ground black pepper.

To make the dressing…

Put the egg yolk in a bowl and whisk in the mustard, vinegar and sugar.  Gradually add the olive oil in, whisking all the time - as though making mayonnaise.  Stir in the dill.

Put the dolcelatte in a separate bowl, pour on a tablespoon of boiling water and mix to a smooth paste.  Add this paste to the dressing, blending it in well.  Adjust the seasoning.

To assemble the dish…

Peel the celeriac and then cut it into fine strips.  Place it in a bowl, toss it with the lemon juice and walnut oil and season to taste.

To serve, toss the salad leaves with the dressing and arrange on top of the beef, then sprinkle on the celeriac.  Garnish with sprigs of dill.

Wine recommendations

Probably a red wine but possibly a sparkling wine.

Conventional

     Burgundy

Interesting

     Chénas

     Chianti classico

     Hautes Côtes de Nuits

Special

     Beaune

Adventurous

     Champagne