Beef Carpaccio with Strawberries and 'Black Pearl'

Ingredients

• Veal Tenderloin 5 oz
• Strawberry 0 oz
• Blackberry 0 oz
• Raspberry leaves 0 oz
• Olive Oil 1 tablespoon
• Dark rum 2 spoons
• Balsamic Vinegar 3 spoons
• Agar-Agar 2 spoons
• Vegetable Oil 15 fl oz
• Pea shoots to taste
• Alfalfa sprouts to taste

Step-by-Step Guide

Step 1

Trim the tenderloin of any membranes and fat, then place it in the freezer for 15 minutes. Put the vegetable oil in the freezer for 15 minutes as well.

Step 2

Combine rum, olive oil, and salt.

Step 3

Thinly slice the chilled beef, using the knife blade to 'stretch' the meat until it is very thin and almost translucent. Arrange it on a chilled plate and brush with rum marinade.

Step 4

Heat the balsamic vinegar with agar-agar. Using a pipette, drop large beads into chilled oil and refrigerate for 10 minutes. Then, take a fine sieve and strain the oil, leaving the caviar behind in the sieve.

Step 5

Cut the strawberries into quarters and arrange them on the carpaccio, along with the blackberries and raspberries. Garnish with sprouts and 'black pearls'.