Whisky Smoked Beef Carpaccio, Pickled Radish, Watercress Pesto, Smoked Parmesan | Recipe by sousvidetools.com

Whisky Smoked Beef Carpaccio, Pickled Radish, Watercress Pesto, Smoked Parmesan

Whisky Smoked Beef Carpaccio, Pickled Radish, Watercress Pesto, Smoked Parmesan Smoking Gun Recipes beef, carpaccio, smoked, easy, salad, healthy, lunch italian
Whisky Smoked Beef Carpaccio
  • PREP TIME: 50mins
  • DIFFICULTY: easy
  • SERVES: 4-6

Ingredients

  • 1kg Prime Beef Fillet (Barrel cut)
  • 100g Mixed Radish
  • 50mls good quality White Wine Vinegar
  • 50g Castor Sugar
  • ¼ tsp Chopped Thyme
  • 1 Bay leaf
  • 2 Bunches Watercress
  • 50g Roasted Pinenuts
  • 1 Clove Garlic
  • 2 tsp Dijon Mustard
  • 2 tsp Extra Virgin Olive Oil
  • Juice ½ Lemon
  • 50g Shaved Parmesan
  • 6 tblsp Olive Oil
  • Sea Salt
  • 4 tblsp Black Treacle
  • 6 tblsp Whisky
  • 50g Grated Parmesan
  • Bourbon Wood Smoking Chips (slightly dampened with Whisky)

Equipment

Method

Pre heat Oven to 170 ̊ C

  1. In a small saucepan, simmer the Vinegar and Sugar together with the Thyme & Bay Leaf and set aside to cool.
  2. Slice the Radish very thinly, place in a bowl and cover with the cooled vinegar solution, set aside to pickle
  3. In a blender add all the Watercress, Pinenuts, Grated Parmesan, Dijon Mustard, Olive Oil and Lemon Juice. Blend until the mixture comes to a paste like consistency (it can be as chunky or smooth as you like it). Season to taste with Salt
  4. In the microwave gently warm together the Whisky and Black Treacle. Brush liberally onto the Beef Fillet
  5. Load the smoking gun chamber with the wood chips. Place the brushed Beef into a plastic container with tight fitting lid.
  6. Aggressively fill the container with smoke and replace the lid & place in refrigerator for 15 minutes
  7. Repeat this process 6- 8 times depending on depth of smoke required
  8. In an additional smaller container with lid, add the shaved parmesan and using the same process – smoke the parmesan. This process needs to be repeated 4 – 6 times
  9. In a large frying pan, add a little Oil and bring to a high heat. Sear heavily the Beef Fillet on all sides being careful not to burn then cool. Roll tightly in cling film once rested and refrigerate until ready to use
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