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BEEF CARPACCIO |
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12 ounce whole beef tenderloin (340g)
Bunch of arugula, torn
extra virgin olive oil, for drizzling
Salt and cracked black pepper to season
Grana Padano shavings
1 cup pomegranate seeds
1 lemon, juiced |
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To start your Beef Carpaccio: |
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Wrap your beef tenderloin in plastic wrap and place in the freezer for about 10 minutes. This makes it easier to cut the beef. |
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Cut beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin. |
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Remove from plastic wrap and place on a large plate. Add a few arugula leaves, a drizzle of extra virgin olive oil, salt and pepper, and Grana Padano cheese shavings over the raw meat. |
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Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving. |
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Yield: 4 servings |
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BEET RISOTTO |
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1/4 cup extra virgin olive oil (60ml)
2 tablespoons butter (30ml)
2 shallots, chopped
1 cup Arborio rice (240ml)
1/2 cup white wine (120ml)
2 cups fresh beet juice or pure² (480ml)
4 cups of vegetable stock (1liter)
Grana Padano cheese for sprinkling, freshly grated
Truffle oil, for drizzling |
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To start your Beet Risotto: |
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In a large saucepan, heat olive oil and half the butter over medium heat. Cook shallots for about 3 minutes until translucent, stirring occasionally. |
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Add Arborio rice and continue stirring for another minute. Add wine and stir for 2 minutes or until evaporated. Pour in half of the beet juice and let reduce. |
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Slowly ladle in vegetable stock and stir until the stock evaporates. Repeat this step until risotto is al dente (16 Æ 20 minutes). Use the remaining beet juice to finish off the cooking process. |
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Remove from heat and mix in remaining butter. Plate and sprinkle freshly grated Grana Padano cheese over risotto.
Drizzle truffle oil over individual plates and serve immediately. |
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Per 4 persone |
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