Carpaccio
of Blanc-Bleu Belge
served with marinated celery and truffes
- 400 g 'Blanc Bleu Belge' beef
- 4 sticks of celery
- 12 g chopped Perigord truffles
- 1 dessert spoon mustard
- 4 cl hazelnut oil
- 1/2 cl wine vinegar
- juice of half a lemon
- 50 g of Reggiano parmesan
- 12 tufts of chervil
- salt and pepper
Preparation
Make the vinaigrette sauce by adding together first the vinegar, and then in turn the oil, lemon, salt and pepper.
Put this aside in a salad bowl. Wash the celery.
Cut into small cubes and leave these to marinate for two hours in the vinaigrette, along with the chopped truffles, salt and pepper.
Take the plates and brush the surface lightly with mustard.
Slice the beef as finely as possible using a machine and place this on the plates.
Season lightly with salt and pepper.
Take the marinated celery and arrange it on the meat just before serving.
Finally, sprinkle with slivers of parmesan and garnish with tufts of chervil.
