Everyone’s favourite Italian starter is beef Carpaccio, and yet it’s something few of us would think to recreate at home: Seafire’s head chef is about to change that…
• 1kg Atlantis beef tenderloin (or any beef tenderloin)
• 200g wild rocket leaves, washed
• 500g fennel
• 100g parmesan, whole
• 200ml extra virgin olive oil
• 200ml chicken stock
• 100g of fresh rosemary and thyme as well as garlic
• Salt and fresh ground pepper to taste
1 For the fennel, thinly slice a whole one in half and dip it in sugar water. Then place it on a tray under 40°C heat to cook until crispy.
2 Confit the remaining fennel in 150ml olive oil and 200ml of chicken stock, along with all the herbs and garlic. Then place it in 60°C heat until really soft.
3 Cut the tenderloin into 100g pieces, bashing them on a flat surface between two sheets of plastic. Then place them straight onto a plate, seasoning well with fresh sea salt and pepper.
4 Dress the rocket leaves with a touch of olive oil and loosely place them on the Carpaccio.
5 Shave the parmesan with a potato peeler to achieve long shards.
6 Once the fennel is really soft, remove it from the confit liquor and chop finely. Then shape the fennel with a spoon and place it randomly on top of the beef.
7 To finish, garnish with olive oil and fennel chips.
Name: Grant Murray
Nationality: South African
Grant Murray is no stranger to us, having proved himself a masterful chef with Pierchic and Pisces, both of which have scooped Time Out Restaurant Awards. He spent seven years in London working for stalwarts Jean Christof Novelli and Nick Carter before bringing his talents to Seafire at The Atlantis, Palm Jumeirah in August 2009.
To book a table at Seafire, Atlantis, Palm Jumeirah, call 04 426 2626