CARPACCIO DI FILETTO DI MANZO KOBE CON CREMA DI FUNGHI Recipe
Kobe beef tenderloin, mushroom coulis topped with shaved Parmigiano Reggiano, Capers, E.V. olive oil. OPTION : - ADD FRESH SLICED ALBA WHITE TRUFFLE $30 PER GRAM
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Mushroom Coulis
In a skillet over medium heat, add a tablespoon of olive oil and sauté the mushrooms until they are soft and browned, about 5-7 minutes. Season with salt and black pepper. Remove from heat and let cool slightly, then blend until smooth to create a coulis.
Prepare the Beef
Slice the Kobe beef tenderloin as thinly as possible using a sharp knife. Arrange the slices on a chilled plate, overlapping slightly.
Assemble the Dish
Spread a layer of the mushroom coulis over the sliced beef. Drizzle with the remaining extra virgin olive oil. Sprinkle the shaved Parmigiano Reggiano and capers over the top. If using, add the fresh sliced Alba white truffle.
Season and Serve
Season with additional black pepper to taste. Serve immediately with a side of crusty bread or a light salad.
