OMI BEEF CARPACCIO

Serves 1 Prep time 40 minutes Cook time 20 minutes

• 1 organic egg

• vegetable oil, for deep-frying

• 60g potatoes, thinly sliced

• 20g garlic, thinly sliced

• 120g Omi beef sirloin

• 20g black truffle paste

• 35g Japanese mayonnaise

• drizzle extra virgin olive oil

• 60g Parmesan cheese

• 30g cream

1.1 Soft-boil the egg for six minutes and place in an ice water bath before peeling the shell.

1.2 Heat oil in a saucepan and fry potato slices until golden and crispy. Set aside.

1.3 Using the same oil, fry garlic slices until golden and crispy. Set aside.

1.4 Pound the Omi beef between cling film.

1.5 In a bowl, mix black truffle paste, 30g of Japanese mayonnaise and extra virgin olive oil well.

1.6 Grate the Parmesan cheese and semi-boil with cream, 5g of Japanese mayonnaise and olive oil before pouring mixture in a siphon.

assembly

• 40g white radish

• handful micro herbs

• drizzle extra virgin olive oil

• salt and pepper, as required

• 5g smoked paprika

2.1 Thinly slice the white radish. Set aside. 2.2 Place the flattened beef into a 5cm stainless steel ring.

2.3 Add the micro herbs, black truffle paste mixture and egg into the ring. Slowly remove the cling film off with a spatula to help retain its shape.

2.4 Season with olive oil, salt and pepper. 2.5 Garnish with sliced white radish, smoked paprika, potato slices, garlic slices and cheese cream.