June 2017 Monthly Recipe/Skye Gyngell’s Aqua Cotta
Beef carpaccio with raw artichokes, salsa verde & horseradish cream
Serves 4
Ingredients
For the beef:
700g beef fillet, sinew removed
Extra virgin olive oil, for searing
Flaky sea salt & freshly ground black pepper
Finely grated zest of 1 lemon
For the salsa verde:
1 bunch mint, leaves picked
1 bunch flat-leaf parsley, leaves picked
1 bunch rocket
½ tbsp Dijon mustard
2 anchovy fillets
½ tbsp capers, rinsed
2 tbsp red wine vinegar
200ml extra virgin olive oil
For the horseradish cream:
A thumb-sized piece of fresh horseradish, finely grated
1 tbsp red wine vinegar
A pinch of sea salt
180ml crème fraîche
To finish:
4 Viola artichokes, prepped, hearts finely sliced
Parmesan, for grating
20 leaves of Grumolo Rosso or radicchio
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
A few drops of fresh lemon juice
Method
To make the salsa verde:
In a food processor, combine the herbs, mustard, anchovies, and capers. Pulse a few times, then drizzle in the olive oil while blending until you have a thick, vibrant green sauce. Taste and adjust seasoning. Set aside.
To make the horseradish cream:
Place the grated horseradish in a small bowl and stir in the red wine vinegar. Allow it to sit for a few minutes to mellow slightly, then fold through the crème fraîche. Season with salt and refrigerate until needed.
To prepare the beef:
Generously season the fillet with salt and pepper. Heat a heavy-based pan over high heat, add a little olive oil, and sear the beef all over until a deep golden crust forms, you want the centre to remain raw. Remove from the heat and allow to cool completely. Once cool, slice finely and use the back of a knife to gently flatten each slice.
To assemble:
Lay five slices of beef onto each plate and drizzle with olive oil. Scatter over lemon zest and a pinch of flaky sea salt.
Toss the finely sliced artichokes with olive oil, salt, and a little finely grated Parmesan. In a separate bowl, dress the radicchio leaves in the same way.
Spoon small dots of horseradish cream over the beef, ensuring each bite has a little of its punchy heat.
Gently pile the artichokes over the beef, allowing them to fall naturally. Drizzle over the salsa verde, letting it settle into the crevices.
Finish with the radicchio leaves, a final drizzle of olive oil, an extra pinch of sea salt, and a few drops of fresh lemon juice.
Serve immediately, allowing the flavours to meld beautifully on the plate.