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Beef carpaccio with balsamic vinegar sauce

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Ingredients for 4 servings:

  • 250 g beef from the middle cut, without fat, skin and tendons
  • 1 lemon(s)
  • 2 tbsp light balsamic vinegar
  • Salt
  • pepper
  • 6 tbsp extra virgin olive oil
  • 100 g mushrooms (stone mushrooms)
  • 75 g Parmesan, young

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wrap the beef in cling film and freeze for 1 hour. Then cut into wafer-thin slices, quickly arrange them overlapping on an oiled plate, and cover with cling film to store at room temperature. Whisk together a marinade of lemon, balsamic vinegar, salt and pepper, and oil. Finely slice the mushrooms and coarsely grate the Parmesan cheese. Just before serving, drizzle the beef slices with the sauce, arrange the mushroom slices, and sprinkle with Parmesan cheese.

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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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