Beef Striploin Carpaccio with Fried Bread Sand recipe
Ingredients (4 people)
– 300 g of beef striploin
– Maldon salt
– Black pepper
– Smoked olive oil
– Sakura Mix
– 1 egg yolk (pasteurized)
– 3 g of salt
– 6 g of lime juice
– 140 ml of olive oil
– 2 slices of rustic bread
– 1 garlic clove
– Fresh thyme
– 20 ml of white wine or apple vinegar
First of all, massage the beef striploin with the mustard and add some black pepper. Then, leave it to marinade for the night.
The following day, wrap the beef with film shaping it and freeze it.
To prepare the bread sand, fry the bread until browned. Once it is done, put it on a tray with absorbent paper until it is completely dry.
Then, mix the fried bread, thyme, garlic and salt in a blender until it gets a sandy texture. At that point, add the vinegar.
For the mayonnaise, leave all the ingredients out of the fridge until they get up to room temperature. Then, pour the egg yolk in a bowl with salt and the lime juice and beat it with an egg beater. At the same time, pour the olive oil onto the bowl in a slow steady stream until obtaining the texture of a mayonnaise.
To finish the elaboration, cut the beef into thin slices and place them in a dish along with two or three mountains of bread sand. Then pour some smoked olive oil, four points of mayonnaise and a bit of maldon salt over the meat. End the dish adding some Sakura Mix leaves.