Toro, tonnato, wild blackberries and raspberry vinegar

Serves 4

• Preparation time: 20 min
• Cooking time: 5 min

Recipe ingredients

• 1 beef tenderloin (approx. 800g)
• 1 loin of bluefin tuna
• 40 g wild blackberries
• 10 mL water
• 20 mL raspberry vinegar © Granhota
• 5 g olive oil
• Almonds
• Veined sorrel leaves
• Salt,
• fleur de sel, pepper

Preparation of the beef and bluefin tuna carpaccio with raspberry vinegar

• Sear the beef tenderloin for 1 min to brown the outside while keeping the center pink; set aside.
• Slice the tuna loin into a carpaccio.
• Sauté the blackberries in olive oil with a pinch of fine salt, 10 ml of water, and 20 ml of raspberry vinegar.
• Drain the blackberries and reserve the juice for the vinaigrette.

Plating

• Place a slice of tuna on the plate and alternate with a slice of beef; repeat 3 times.
• Top the carpaccio with the blackberries, crushed almonds, and veined sorrel leaves.
• Drizzle with the blackberry and raspberry vinegar vinaigrette, a splash of olive oil, fleur de sel, and crushed black pepper.

Our opinion

With its soft, fruity notes, this raspberry vinegar offers a gourmet, sweet, and fruity aroma that will enhance both the meat and the fish.

Raspberry Vinegar

Recipe summary