Take a look into the culinary world of Chef Dean Williams, where magic happens in the kitchen of Meelup Farmhouse. Imagine a dish that dances on the edge of simplicity and sophistication – that’s the Truffle Beef Carpaccio for you.
This is not your average carpaccio: it is a fusion of the finest grass-fed Margaret River beef paired with the decadent Truffle Hill Truffle Aioli. It is a playful twist on the classic, where beef slices whisper tales of lush pastures, and truffle aioli has an earthy flavour.
Ready to tantalise your taste buds? Let’s transform your dining table into a gourmet stage with this recipe!
Make the Celeriac Remoulade:
- Peel the celeriac and slice it into thin matchsticks.
- In a bowl, mix the celeriac matchsticks with Truffle Hill Truffle Aioli. Add salt and pepper to taste. The mixture should resemble a coleslaw.
Assemble the Dish:
- Lay the beef slices flat on a plate.
- Season the beef with a little salt, pepper, and a drizzle of olive oil. Alternatively, truffle oil can be used for an extra truffle flavour.
- Place a generous amount of the celeriac remoulade in the centre of the beef slices.
- Use a microplane to grate Pecorino cheese over the beef.
- If available and in season, garnish with freshly shaved truffle.
