Beef Carpaccio Formaggi

with culinary expert Hollenstein from Movenpick Hotel Hanoi

The cows of Santa Rita Hills are famed for producing outstanding organic beef. The hotel’s classic carpaccio combines the multicultural influences of Californian cuisine with Mediterranean charm, featuring cow, goat and sheep cheese, tomatoes and olive tapenade.

Ingredients: serves 3-4

For the carpaccio:

320g beef tenderloin

1 tbs capers

1 tbs pecorino shavings

1 tbs black tapenade

1 tbs dried tomatoes

1 handful rocket

For the oven-roasted tomatoes:

10 cherry tomatoes

4 cloves garlic

4 branches basil, fresh

2 tbs olive oil

1 tsp sugar

Sea salt, black pepper to taste

For the goat’s cheese balls:

120g goat’s cheese

1 handful cress mix

For the artichoke and mushroom salad:

4 artichoke bottoms

8 white mushrooms

1 bunch parsely, flat

1 tsp Dijon mustard

1 tsp lemon juice

1 tbs olive oil

Sea salt, black pepper to taste

Culinary expert Hollenstein from Movenpick Hotel Hanoi

Method:

For the carpaccio:

- Remove beef fillet from the freezer and cut into 2mm thick slices on the meat slicer, place on plate and save rest of condiments for garnish.

For the oven-roasted tomatoes:

- Briefly pierce the cherry tomatoes using a sharp knife, blanch for 3-4 seconds in boiling water and immediately rinse with cold water.

- Peel the cherry tomatoes and place them on a baking tray.

- Peel and thinly slice the garlic and spread on top.

- Season with salt, sugar and freshly ground pepper.

- Sprinkle freshly picked basil on top and drizzle with olive oil.

- Leave it to cook in the oven at 80°C for 1 - 1.5 hours.

For the goat cheese balls:

- Form small balls of goat cheese and roll carefully in the cress mixture.

For the artichoke and mushroom salad:

- Mix Dijon mustard with some lemon juice and olive oil, season with sea salt and freshly ground pepper.

- Wash and finely chop the parsley. Clean the mushrooms and chop into thin slices. Mix the mushrooms, parsley and mustard dressing together.

- Mop up any liquid from the artichoke bases, fill with the mushroom salad, stacking it high, and place in a small bowl on a bed of cress. Set aside.

Serving:

- Dress with the oven-roasted tomatoes, goat cheese, rocket, pecorino shavings, salt, capers and tapenade.

- Sprinkle with sea salt, freshly ground black pepper and a drizzle of olive

oil. Serve the artichoke and mushroom salad in a small bowl alongside.

You can sample the dish at Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 24 38 22 28 00 ext 6133.