 CERVENA
CARPACCIO W TRUFFLED PEAR, SHITAKE MUSHROOMS, MACADAMIAS & PORCINI CREAM
(Serves 4)
Cervena
1 x Cervena Short loin or Strip loin
1Tbsp Porcini Powder
½ Tbsp Freshly Ground Black Pepper (fine)
½ Tbsp Salt
½ Tbsp Canola Oil
Trim cervena and dry off excess moisture using
paper towels.
Roll cervena into the seasonings.
Heat a skillet till very hot and grease with
canola oil.
Roll cervena around creating a hard seal,
forming a crust.
Refrigerate till chilled & roll up tightly with
plastic wrap forming a cigar shape.
Freeze overnight.
Remove plastic wrap and slice thinly and lay out on
a dinner plate.
Refrigerate until ready to serve.
Truffle Oil Vinaigrette
(makes a little more than what you need)
3 ½ Tbsp Cabernet Sauvignon Vinegar
½ Tbsp Cabernet syrup
7 Tbsp Grape Seed Oil
3 ½ Tbsp Spanish White Truffle Oil
Salt & Pepper
Combine vinegar and syrup and drizzle in the
oils slowly while whisking to emulsify (thicken).
Add seasoning to taste.
Poached Pear
Peel 1 medium sized pear and cut into ¼’s,
removing core.
Add pear ¼’s to acidulated water (water and
lemon juice) with a little sugar and a small piece cinnamon stick.
Cover with a cartouche and poach on a low
setting till tender.
Allow to cool to room temperature and
refrigerate.
Cut into small cubes.
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