Beef Carpaccio with a Warm Mushroom Salad, Rocket and Parmesan

Beef Carpaccio

500g beef fillet, trimmed
1 TSP fresh, chopped thyme
Salt and pepper

Warm Mushroom Salad

1 kg mixed, fresh mushrooms
2 TBSP lemon juice
2 TBSP butter
1 TBSP soy sauce
Salt and pepper

Vinaigrette

3 TBSP of red wine vinegar
2 TBSP full cream sherry
1 TSP tomato paste
2 garlic cloves, minced
2 TBSP olive oil
1 TBSP Truffle oil
Salt and Pepper to Taste

Salad 

200g rocket
Parmesan shavings

Method

1. Generously sprinkle salt, pepper and the thyme onto a chopping board and roll the fillet in the mixture.
2. Heat up a skillet until it is smoking hot and pour a dash of olive oil into the skillet and sear the beef fillet on all sides. This should take no more than about 60 seconds to 90 seconds in total. Remove from the pan and let cool.
3. Chop the mushrooms and place in a bowl and toss in the lemon juice. In a frying pan, melt the butter with a dash of olive oil and when it starts to turn brown add the mushrooms. Sautée the mushrooms and when all the liquid has evaporated and the mushrooms are a golden brown add the soy sauce and cook for a further 2 mins. Keep warm.
4. Whisk all of the ingredients in a bowl and set aside until you are about to serve the dish.
5. Slice the beef fillet as thin as you can using an extremely sharp knife and arrange the slices onto the plate to cover the entire eating surface. Then share out the rocket leaves evenly on all of the plates.
6. Now, take the frying pan with the mushrooms and place on the heat and pour in the vinaigrette. When hot take off the heat and place an equal amount of mushrooms in the centre of each plate and drizzle the warm vinaigrette over them.

Garnish with generous amounts of shaved parmesan and a couple of turns of black pepper and serve immediately with a bottle of De Grendel Pinot Noir 2013.