Beef carpaccio with crispy shallot

Beef carpaccio with crispy shallot
Why shallots : The shallot gives the carpaccio a sharp, full flavour.
Category : Meat
Type of dish : Vegetables, Beef, Salads, Meat
Number of servings : 4
Cooking time : 20 minutes
Ingredients : 300 g best beef filet
2 shallots
50 g rocket leaves
1 vine tomato
4 sprig of basil
Piece of Parmesan cheese (± 100 g)
2 tablespoons of pine nuts
50 g tempura flour
1 dl olive oil extra virgin
1½ tablespoon balsamic vinegar
Freshly milled salt and pepper  

Deep fryer + -oil
Vegetable peeler
Kitchen foil
Kitchen roll
Preparation :  
How to prepare : Peel and halve the shallots. Slice across into thin rings. Mix the tempura flour with cold water until it has the consistency of pancake batter. Season with salt and pepper. Finely chop the basil into strips. Use a peeler or grater to make curls of Parmesan cheese. Rinse and dry the rocket. Rinse and quarter the tomato. Remove the seeds and crown and slice the segments into thin strips. Roast the pine nuts in a dry frying pan. Divide the beef into four portions. Place each portion between kitchen foil and flatten using a rolling pin or frying pan. Scatter the shallot rings with a little flour and dip into the tempura batter. Heat the oil to 170 °C and fry the ring for a few minutes until golden brown. Drain on kitchen paper and season with a little salt.

Divide the rocket between four plates and sprinkle with olive oil and balsamic vinegar. Drape the wafer thin beef slices over the salad and season with freshly ground salt and pepper. Divide the rest of the ingredients over the plates and dress with some olive oil.
Use with :
Tips : • An original carpaccio is made using fresh beef filet that is flattened into wafer thin slices just before it is prepared. Nowadays, frozen beef is also available, that has already been thinly sliced using a machine. This type of meat tends to dry out rather quickly and is also often of inferior flavour, because it has been sliced too thinly and made using lesser quality meat.
• Carpaccio originates from Venice, Italy and is a frequently served starter. Carpaccio was originally made using thinly sliced raw beef filet, mayonnaise, Worcestershire sauce, Tabasco and white pepper. Carpaccio is now often served using ingredients such as raw tuna, salmon and veal.