Beef Carpaccio

Beef Carpaccio
Quantity Ingredient
300 g Fillet of beef
4 tsp Lemon juice
0,5 tsp Mustard
5 tbsp Olive Oil
Pepper & Salt
0,5 tbsp Parsley
125 g Ciabatta bread

Beef Carpaccio is an Italian starter, for which tender beef fillet is used. To cut it into thin slices for the beef carpaccio, roll the tenderloin tightly into aluminium foil and place it in the freezer for 3 hours. Cut the meat in a semi-frozen state with a very sharp knife into wafer-thin slices. If a few slices are too thick, place them on cling film, add a few drops of olive oil and cover them with a second film. Then roll out the slices again thinly with a kitchen roll. The carpaccio is arranged fan-like on the plates and sprinkled with freshly ground pepper. For the sauce, mix the lemon juice with the mustard well and add the olive oil drop by drop to make a frothy sauce. Season with pepper, salt, pressed garlic and finely chopped parsley. Sprinkle it over the carpaccio.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
406 kcal
21 g
22 g
25 g

(C)opyright by Marions Kochbuch