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Carpaccio with rosemary

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Ingredients for 4 servings:

  • 500 g beef fillet(s), thinly sliced
  • 30 ml olive oil
  • 20 ml soybean oil
  • 1 shallot(s), chopped
  • 1 bunch rosemary, including the needles, chopped
  • some salt and pepper
  • some cherry tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Carpaccio with rosemary, a light, quick dish

In a deep dish with olive and soybean oil, combine the shallots and rosemary sprigs, then mix with a little salt and pepper to make a sauce. Place the beef fillet slices on a heatproof dish, arranged so they are not overlapping, and basted with the sauce. Cook for about 5 minutes in a preheated oven to 200°C (400°F). Garnish with the quartered tomatoes and a few rosemary sprigs before serving. The meat is served warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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