My key ingredient: truffle pesto

Truffle pesto comes from the Umbria region of Italy and is a true delicacy, with a strong, nutty, sweet flavour

Praba Manickam, group executive chef of Bentley Kitchen at The Galleria on Al Maryah Island, explains why truffle pesto is a fundamental feature of a good carpaccio. “Wagyu beef carpaccio has always been a favourite entrée of mine; the beef is sliced into thin pieces and then topped with a delicious truffle pesto, fresh herbs and aged cheese.

“There are a few key ingredients in this recipe. Of course, one is the beef itself, which comes from one of the finest producers of 100 per cent full blood Blackmore Wagyu beef. It has high marbling, with a smooth caramel/buttery flavour that is intensely sweet and delicate. The other key ingredient is the truffle pesto, which comes from the Umbria region of Italy and is a true delicacy, with a strong, nutty, sweet flavour. The quality of this truffle is outstanding.”

Wagyu beef carpaccio


70g Wagyu fillet, fully trimmed and marinated

10ml extra virgin olive oil

20g truffle aioli

5g micro cress

10g pickled radish slices

15g shaved Parmesan cheese

Lemon salt

Ingredients and method for marinade

20g salt

5g cracked black peppercorns

50g Dijon mustard

Cut the tenderloin into three pieces. Rub the marinade on to the meat. Cover with cling film and put in the freezer.

Ingredients and method for the truffle aioli

900g mayonnaise

100g truffle pesto

5g lemon zest

10g salt

3g black pepper

3g smoked sweet paprika

Fold all the ingredients together in a mixing bowl

To plate

Slice the Wagyu fillet into thin slices, using a manual or electric slicer. Arrange the beef slices on a serving plate. Drizzle with olive oil.Apply dots of truffle aioli to the beef, then add the micro cress and radish slices. Garnish with grated cheese and lemon salt.


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