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Veal carpaccio
Cooking
Step 1
Remove all veins from the veal tenderloin. Wrap it in cling film and refrigerate for 6 hours.
Step 2
An hour before the moment when you need to get a chilled tenderloin, mix canned horseradish with Cremette cheese. Add dry garlic, soy sauce, truffle oil, salt and pepper to them. Leave the mixture to infuse.
Step 3
Cut the celery into thin strips, sprinkle with lime juice and olive oil, add a little sugar and leave to marinate for 20 minutes.
Step 4
Whip the heavy cream and add it to the cheese mixture. You should get a fairly lush mass.
Step 5
Thinly slice the radish. Arrange the carpaccio on plates and drizzle with a little olive oil. Put a mass of cheese and horseradish, put pickled celery, arugula leaves, thin slices of radish on top.
Ingredients
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Before frying, the meat must be kept at room temperature. It should not only become room temperature, but also slightly windy. This will clog the blood inside the steak and prevent it from escaping while frying. This will make the steak more juicy.
