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Beef carpaccio with egg sauce and Parmesan

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Ingredients for 4 servings:

  • 300 g beef fillet or steaks à la minute
  • 1 egg yolk
  • 1 dashes lemon juice
  • 1 tsp mustard
  • some salt and pepper or lemon pepper
  • some olive oil
  • some Parmesan or other hard cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

once without arugula

Wrap the beef in cling film and freeze for about 1 hour. Then cut into the thinnest slices possible and flatten them between cling film. Carefully arrange the pounded pieces on a plate. Pour the egg yolk into a small bowl or large cup and add a little lemon juice. Add the mustard and whisk, gradually adding a little olive oil until you have a nice, creamy sauce. Season with pepper or lemon pepper and a little salt. Grate the Parmesan cheese and place it in the center of the meat. Then spread the egg sauce evenly all around. Decorate as desired, e.g., with cherry tomatoes or parsley.

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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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