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Beef Carpaccio with Parmesan and Rocket (Ansgar Brinkmann)

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Beef Carpaccio with Parmesan and Rocket (Ansgar Brinkmann)

The perfect beef carpaccio with parmesan and rocket (ansgar brinkmann) recipe with a picture and simple step-by-step instructions.

  • 600 g Beef carpaccio
  • 4 tbsp Olive oil
  • 200 ml Balsamic vinegar
  • 50 g Balsamic cream
  • 1 tbsp Sugar
  • Salt
  • Pepper
  • Garlic
  • 150 g Arugula
  • Parmesan
  • 20 g Roasted pine nuts
  • Cress (garden cress)
  1. Reduce the balsamic vinegar by half with the sugar. Then mix the olive oil with the balsamic reduction. Spread 1 tablespoon of balsamic vinegar on each plate drop by drop, then place the wafer-thin slices of beef fillet on top. Season the meat with salt, pepper, garlic and the remaining balsamic vinegar reduction. Spread the rocket and Parmesan shavings on top.
  2. A spicier note is given to the dish with a little garden cress and roasted pine nuts round it off.
Dinner
European
beef carpaccio with parmesan and rocket (ansgar brinkmann)

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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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