Beef carpaccio canapé with bone marrow and cavolo nero

8
45 minutes

Ingredients

Beef carpaccio and bone marrow

  • 200g of beef fillet
  • 2 bone marrow, whole
  • 100g of cavolo nero
  • dried birch leaves, to garnish
  • salt

Method

1
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
  • salt
2
Wrap the beef fillet in cling film, rolling the meat tightly so it sets in a round cylinder. Freeze overnight
  • 200g of beef fillet
3
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
  • salt
  • 100g of cavolo nero
4
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
5
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
  • salt
6
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