Venison Carpaccio

This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist.

1. Rub your fillet with oil and season with salt and pepper. Using a mandolin finely slice all your vegetables and arrange on a platter.
2. Once your pizza oven reaches above 300˚C sear your fillet on the oven floor. Allow it to brown and char for 20-30secs on each side and use some tongs to sear the ends too. Then allow to rest for 5 mins and carve into thin slices.
3. Dress the platter with venison carpaccio and truffle slices. Finish with a drizzle of white truffle oil and freshly grated horseradish root.