Carpaccio of girello with a salad of white asparagus barigoule, lemon and parmesan

Carpaccio of girello with a salad of white asparagus barigoule, lemon and parmesan

By
From
Becasse
Serves
4
Photographer
Steve Brown

Girello is the Italian word for the eye-fillet of beef silverside.

Ingredients

Quantity Ingredient
400g wagyu girello
fleur de sel
freshly ground white pepper
100ml * lemon vinaigrette [rid:2013]
100g see method for ingredients, golden leaves from the centre
Artichokes or asparagus barigoule
2 tablespoons diced celeriac, blanched and refreshed
1 lemon, segments removed and sliced into small pieces
100g parmigiano reggiano shavings
chervil

Method

  1. Carve the girello into 4 even slices. Lay each piece between 2 layers of cling film and place on a heavy chopping board. Use a meat mallet or heavy rolling pin to bash the slices into large wafer-thin pieces. Trim to neat rounds and arrange on your serving plates. Season the girello with salt and pepper and drizzle with a little lemon vinaigrette.
  2. Toss the frisée with more lemon vinaigrette and place a handful on top of each of the girello slices. Divide the asparagus spears evenly between each plate and scatter over the remaining ingredients. Serve straightaway.
Tags:
restaurant
Becasse
Justin
North
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