Recipe

Carpaccio of beef with Saturn peach

Method

Trim the beef and remove the fat or ask your butcher to do so.
Roll the whole piece of beef very tightly into cling film in the shape of a cylinder, tie a knot at both ends and put in the freezer for 2 hours or until is almost frozen. Place the loaf of bread in the freezer too.
Take the beef out of the freezer and slice very thinly with a serrated knife, discard the cling film and arrange the slices flat on the bottom of each plate.
Slive the bread thinly too and place on an oven tray. Toast slowly in an oven at 130C until golden brown, and reserve.
Wash and cut thinly the spring onions and reserve in icy water. This will make them all crunchy and curly!
Slice the Saturn peach in half and discard the stone. Place 4 pieces of half peach facing up on a plate and dust with icing sugar. Cut the remaining peaches into cubes.
In a hot non-stick pan, pour the vegetable oil and the butter, sear the half pieces of peach face down for 1 to 2 minutes.
Drain and season the spring onions, dispose nicely on the centre of the plate (on top of the beef) add half of the peach and some diced fruits on each plate.
Drizzle the olive oil and lemon juice on the beef, season well and garnish with the bread wafer….et voila!

Serving Suggestion

Rustic bread with butter and a sprinckle of rock salt is the best way to compliment this dish. You can add a drizzle of truffle oil too.

Ingredients

400g Sirloin of beef (whole piece)

4 Saturn peaches

1 punnet watercress

1 lemon

3 spring onions

4 table spoon extra virgin olive oil

1 small loaf olive bread

1 tbsp vegetable oil

30 g unsalted butter

Icing sugar for dusting

Maldon salt

Ground white pepper

Serves 4

Franck's Advice

If you are lucky and have a big fridge at home, keep your plates in it before the platting up. If not, keep them in a cold room. It’s a great dish made with raw beef and we want to keep the temperature down as long as possible.