Recipe Beef Carpaccio, Mashed Potatoes and Cream of Garlic
This is an excellent recipe for meat lovers!
Make sure you try it! ;)
Method
Cut the bulb of white garlic in half and place in a dish that is suitable for oven use.
Add a drizzle of olive oil and a pinch of fine salt and place in the preheated oven (160°C).
Leave in the oven until the garlic is soft, or for around 10 minutes.
After waiting for the garlic to soften slightly, clean the garlic in the same dish.
Remove from the bulb and remove the skin so you are left with the roasted garlic cloves.
Using a fork, mash the garlic until an almost lump-free purée is achieved and add the cream, mixing well until you have a light, fine cream of roast garlic. Set aside.
Meanwhile, peel the potatoes and boil in water with salt until soft.
Drain the potatoes and mix with the butter (cut into cubes) and mash as much as possible using a fork. Season with salt and pepper then set aside.
FINISHING THE DISH:
On a flat dish, place a plentiful line of hot mashed potatoes and then place the hot cream of garlic on top.
Afterwards, on this same cream, place 4 fillets of carpaccio, one next to the other, barely overlapping.
Add the meat sauce and season with the Himalayan black salt and decorate with sprigs of fresh parsley.
CHEF'S TIPS: Miguel Ángel Mateos
- The most important aspect about this dish is the quality of the products and seasoning.
- If the mashed potatoes are perfect, the cream of garlic is smooth, the meat is good and finely sliced, and the meat sauce is tasty, this is a dish you will enjoy enormously.
- Ask your butcher to cut the sirloin carpaccio-style or buy ready-prepared carpaccio in large sizes. You can also cut your own, taking great care and using a very sharp knife.
- The meat sauce can be made with vegetables for flavour (leek, onion, carrot, etc.) and bones or meat scraps after cleaning the part you will use, in this case sirloin.