This is no ordinary beef carpaccio—it’s our take on a classic, elevated with bold flavours and a striking presentation. Delicate slices of beef are rolled, encasing layers of black truffle, crisp radish, juicy blueberries and peppery rocket leaves, creating a bite that’s as refined as unexpected.
Topped with a drizzle of balsamic cream and shavings of parmesan, this dish balances earthiness, sweetness, and acidity, making it a true conversation starter at the table.
This recipe was featured in Experience #9, where we served it as the starter. You can also find other courses from the evening, along with suggested wine pairings.
Ingredients
350g of beef fillet (ask your butcher to thinly slice them for you)
12 blueberries, cut in half
5 radish, sliced thinly
1 black truffle, sliced thinly
100g rocket leaves
1 tbsp lemon juice
2 tbsp olive oil
cream of balsamic
parmesan cheese to serve
Salt and pepper
Method
Step 1
Prepare the dressing by mixing the lemon juice, olive oil, salt, and pepper in a jar and shake vigorously.
Step 2
Lay the beef on a flat surface and season it with salt and pepper.
Step 3
Layer the a slice of truffle, radish and blueberry
Step 4
Dress the rocket leaves, put on top and roll the carpaccio
Step 5
Before serving, drizzle with cream of balsamic and shave some parmesan on top of the carpaccio using a vegetable peeler.