John Myers
Beef Carpaccio with Rocket, Parmesan and Honey Mustard Dressing
The perfect beef carpaccio with rocket, parmesan and honey mustard dressing recipe with a picture and simple step-by-step instructions.
- 1 kg Beef fillet
- 200 g Parmesan
- 1 packet Arugula
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Honey
- 1 tbsp Vinegar
- 5 tbsp Olive oil
- 1 tbsp Mustard
- For the carpaccio, first place the meat in cling film in the freezer for 60 minutes.
- In the meantime, wash the rocket, let it drain, cut off the ends and pick a little.
- Then mix the mustard, honey and vinegar in a container. Beat in the olive oil drop by drop, season with salt and pepper.
- Now cut the meat into wafer-thin slices with the bread slicer and arrange on 5 plates. Drizzle with honey mustard dressing and season with pepper and salt to taste. Then grate the Parmesan on top and arrange the rocket in the center of the plate.
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