Rare beef slices are wrapped around soft, rich bone marrow and crisp cavolo nero to form a small, meaty mouthful in this innovative beef carpaccio canapé recipe. Chef Antonia Klugmann tops her carpaccio recipe with a sprinkling of dried birch leaves for an unusual finish but, if you can't find these, try substituting with your favourite dried herb instead.
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The day before serving, place the bone marrow in a deep dish and cover with water seasoned with salt. Leave to soak overnight
2 bone marrow, whole
Wrap the beef fillet in cling film, rolling the meat tightly so it sets in a round cylinder. Freeze overnight
200g of beef fillet
Lastly, bring a pan of salted water to the boil and blanch the cavolo nero leaves for 2–3 minutes to soften. Refresh in a bowl of iced water, then drain and pat dry. Cut into thin strips, then spread the leaves out across a baking tray and place in a dehydrator set to 60°C to dry out overnight
100g of cavolo nero
The next day, remove the beef fillet from the freezer and allow to defrost for about 30 minutes. While still quite firm, use a very sharp knife or meat slicer to cut the beef into 3mm thick slices. Lay the slices flat on a tray lined with baking paper and chill until serving
Drain the soaked bone marrow, then push the marrow out of the centre of the bone. Slice this into small chunks and season with a little salt. Place in a frying pan over a medium heat and fry for a few minutes to soften
To serve, place a few pieces of the bone marrow and dried cavolo nero (reserving some for garnish) in the centre of each beef slice. Wrap the beef around to form a small parcel, sprinkling with the remaining cavolo nero and some dried birch leaves to serve
dried birch leaves, to garnish
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