Recipe of the month!

Beef Carpaccio with Port Jelly and Truffle Aioli

Carpaccio:

1x high grade whole eye fillet of Beef
1x bunch of Basil
1x bunch Thyme
1/2 x cup shaved Parmesan cheese
1/2 cup deep fried Capers

Finely chop herbs and set aside with the cheese.

Clean and seal the fillet at high heat, season.

Lay some cling film over a bench, and sprinkle some the chopped herbs and cheese evenly over the cling film. Set the remainder of herbs aside.

Then, place eye fillet on herbs and roll tightly in the cling film and place in the freezer.

Port Jelly:

2 x Gelatine Leaves

500 ml x Port
140ml x Red Wine
1 x cup Caster Sugar
3 x Cinnamon Quill
2 star of Anise
1/2 x Orange
1 x Bay Leaf
Combine all ingredients besides gelatine in a saucepan, bring to the boil, then, bring down to a simmer and reduce liquid contents by a quarter and strain.

Bloom gelatine and combine well with port reduction.

Line a 30 cm x 15 cm baking tin or similar with cling film, pour in jelly mix and let the jelly set in the fridge.

Truffle Aioli:

10 x egg yolks
1 x whole egg
60ml truffle oil
1.5 L  vegetable oil
2  tbl Dijon mustard
2  tbl Crushed garlic
40 ml lemon juice

Combine all ingredients apart from oils, mix well with stick blender. Slowly emulsify with both oils until desired creamy and glossy consistency is reached. Season to taste.

Plating:

Slice beef very thinly, preferably on a meat slicer. Lay slices just overlapping until a neat circle is achieved around the plate.

Portion Jelly in to 1 x 1 cm cubes, and scatter over the beef.

Place 1 dot of Truffle Aioli on each piece of Beef, evenly spread Parmesan cheese, crispy Capers and chopped herbs, with a sprinkle of Sea Salt to finish.