Cooked carpaccio with parmesan mayo and fresh truffle

Cooked carpaccio

Oven – 50°C

• Season the beef fillet generously with freshly ground pepper and salt.
• Heat a frying pan over a good high heat, add the fat, garlic and herbs, and brown the beef fillet well on all sides.

  It should not cook through, so no more than about a minute on each side.
• Place the beef fillet and the contents of the pan in an ovenproof dish, cover with foil and put it in a preheated conventional oven (top and bottom heat) at 50°C for about 4 hours.
• Pack the beef fillet in a bag, ideally vacuum-sealed, and put it in the freezer for at least 2 hours, or until it is firm enough to slice.
• The beef fillet can also be frozen completely and taken out when you need it. Take it out 6 hours ahead and leave it in the fridge, then cut it into very thin slices with a knife or on a meat slicer.

  It can also be taken out and left straight on the kitchen counter to thaw more quickly – in that case take it out just under an hour ahead, and it will be ready to slice.

Sous vide – 52°C

• Season the beef fillet generously with freshly ground pepper and salt.
• Heat a frying pan over a good high heat, add the fat, garlic and herbs, and brown the beef fillet well on all sides.

  It should not cook through, so no more than about a minute on each side.
• Place the beef fillet in a vacuum bag together with the garlic and herbs, and seal it.
• Cook the beef fillet sous vide for 4 hours at 52°C.
• Then put it in the freezer for at least 2 hours, or until it is firm enough to slice.
• The beef fillet can also be frozen completely and taken out when you need it. Take it out 6 hours ahead and leave it in the fridge, then cut it into very thin slices with a knife or on a meat slicer.

  It can also be taken out and left straight on the kitchen counter to thaw more quickly – in that case take it out just under an hour ahead, and it will be ready to slice.

Parmesan mayonnaise

• Set all the ingredients out on the kitchen counter half an hour beforehand, so they are not too cold to work with.
• Blitz all the ingredients except the oil in a mini chopper or similar, then add the oil in a thin stream while the machine is running. Continue until all the oil is used and the mayonnaise is thick and creamy.

  You can also put all the ingredients in a tall jug, finishing with the oil, and use a stick blender.
• Season the mayonnaise with salt, and add a little more lemon or Dijon if needed.

  *Keep in the fridge until ready to serve.

Serving

• Cut your carpaccio into thin slices and arrange them directly on 4 plates.

  Lay them in a circle as in the photo – here the slices are lightly "ruffled" to give the dish some height. You can also lay them out flat on the plate like a "classic" carpaccio.
• Top with dollops of parmesan mayonnaise, and scatter parmesan shavings over.
• Season with freshly ground pepper, and shave the truffle over the carpaccio with a truffle slicer in fine, large shavings.
• Drizzle with a little truffle oil, and garnish with seasonal greens.

  *I have used pansies and pea shoots – you can also use rocket or whatever you prefer.