Here's an excellent recipe for the biggest carnivores out there! Don't miss out on trying it!! 😉
50 min
4 pax
Half
We cut the head of white garlic in half and place it in an ovenproof container.
We add a drizzle of olive oil and a pinch of fine salt and put it in the oven, previously preheated to 160ºC.
We leave it in the oven until the garlic is soft, about 10 minutes.
In the same container, and after waiting for the garlic to cool down a bit, we clean it.
We remove the heads, taking off the skins and keeping only the roasted garlic flesh.
Using a fork, mash the garlic cloves until you have a smooth purée, then add the cream and mix well until you have a light and fine roasted garlic cream. Set aside.
Meanwhile, peel the potatoes and cook them in salted water until tender.
Drain the potatoes and mix with the butter (cut into cubes) and mash as much as possible with a fork. Adjust the seasoning with salt and pepper and set aside.
FINISHED DISH:
On a flat plate, we will place a ring of hot, voluminous mashed potato, on top of which we will place the hot garlic cream.
Next, on top of this same cream, we will place 4 Carpaccio fillets, one next to the other and barely overlapping.
We drizzle with the meat sauce and finish by seasoning with black salt flakes and garnish with fresh parsley leaves.
– The most important thing in this dish is the quality of the products and the seasoning levels.
– If the potato cream is just right, the garlic cream is mild, the meat is good, thinly sliced, and the meat sauce is tasty, it's a dish we'll thoroughly enjoy.
– We can ask our butcher to cut the sirloin into a carpaccio cut, or buy it already sliced at a supermarket. Or we can cut it ourselves with a bit of skill and a very sharp knife.
– We will make the meat sauce with seasoning vegetables, leek, onion, carrots…and with bones or scraps of meat from cleaning the piece to be used, in this case the tenderloin.
