Carpaccio silverside
The original carpaccio created by Harry's Bar in Venice, but using eye of round instead of the more expensive fillet.
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
Serves 10
Allergens & dietary requirements
- Egg
- Mustard
- Gluten
- Fish
- Cow's milk
- Lactose
Ingredients
- 600 g silverside
- 200 g mayonnaise
- 20 ml Worcestershire sauce
- 20 ml lime juice
- 20 ml milk
- as needed salt and pepper
Preparation method
- Cut the centre of the silverside into thin slices. Place the meat between two sheets of cling film and flatten. To create perfect slices you could harden the meat a little in the freezer and then use the meat slicer to create thin slices of beef.
- Mix the mayonnaise with the Worcestershire sauce, lime juice, pepper, and salt.
- Thin the mayonnaise with the milk so that it is easy to pipe.
- Arrange the slices of silverside on a large platter and season to taste with freshly ground black pepper and sea salt, and finish with the mayonnaise.
Serving suggestions
- As a starter garnished with Parmesan cheese, crispy fried bacon, toasted pine nuts, and rocket.
