Carpaccio - Tartar - Olive
advanced
·under 60 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Ingredients
1 pinch
Salt and pepper from the mill
0.5 pcs.
shallots
6 g
agar-agar
30 ml
Extra virgin olive oil
6 pcs.
sprig(s) of thyme
500 ml
Orange juice, pressed and passed
100 ml
Native mild olive oil - no extra virgin
20 g
Parmesan, planed
0.25 tbsp
Horseradish ground
20 g
chives
0.25 tbsp
coarse grain mustard
8 g
Glice (Texturgeber)
1.5 pcs.
garlic clove(s)
2 pcs.
capers
1 pcs.
organic lemon(s)
0.5 pcs.
anchovy
1 g
xanthan gum
1 pcs.
sprig(s) of rosemary
12 pcs.
Kohlrabi leaves, very thin
300 g
beef tenderloin
Steps to prepare
1.
Carpaccio
Using a slicer, cut 100 grams of beef tenderloin into paper-thin slices and place them directly on a plate. Marinate with an emulsified vinaigrette of lemon juice, olive oil, salt, and pepper just before serving. Garnish with Parmesan cheese.
2.
Tatar
Cut the remaining fillet into very fine, small cubes. Season with chopped capers, anchovies, horseradish, mustard and fine diced shallots, and the plucked thyme. Add salt and pepper only before serving.
Slice the kohlrabi very thinly on a slicer, blanch, and roll the tartare in it. Turn the roll in the chives before serving.
3.
Olive oil espuma
Pour olive oil with chopped thyme, rosemary and garlic into a 0.5 L iSi Gourmet Whip. Attach Rapid Infusion Accessories to iSi Gourmet Whip according to instructions. Screw on 1 iSi Cream Capsule, shake iSi Gourmet Whip vigorously, and allow to rest for approx. 20 minutes. Then quickly deaerate the iSi Gourmet Whip by operating the lever.
Unscrew the device head from the iSi stainless steel bottle and pour the flavored oil through the strainer insert into a Thermomix and heat to approx. 60 °C.
Alternatively, temper the oil on the stove at low heat.
Then stir in Glice until this is completely dissolved. Pour through iSi Funnel & Strainer into a 0.5 L iSi unit, screw on 1 iSi Cream Capsule, and shake vigorously 3-4 times.
Portion the olive oil espuma at below 30 degrees.
4.
Orange gel
Combine orange juice and agar agar, bring to a boil, and simmer for about 4 minutes, stirring constantly with a whisk. Once everything has cooled and is firm, finely puree the mixture with xanthan gum in a stand mixer. Then bottle it into a squeeze bottle.
Garnish options: candied olives; toasted, peeled hazelnuts.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper