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Beef Carpaccio with Rocket Salad As Obermann (Alexander Leipold)
The perfect beef carpaccio with rocket salad as obermann (alexander leipold) recipe with a picture and simple step-by-step instructions.
Carpaccio and rocket
- 400 g Beef fillet
- 250 g Arugula
- 100 g Parmesan
Dressing carpaccio
- 2 tbsp Honey
- 4 tbsp Water
- 3 tbsp Balsamic vinegar
- 4 tbsp Olive oil
- 1 Spr Lemon
- Salt and pepper
Dressing salad
- 50 ml Shallot vinegar
- 100 ml White balsamic vinegar
- 60 g Sugar
- 1 tsp Mustard
- 10 g Salt
- Vegetable oil
Dressing carpaccio
- Gently heat the honey and water in a saucepan and let them dissolve while stirring. Then add the balsamic vinegar, olive oil, lemon, salt and pepper, whisk everything together and season to taste. Drizzle the dressing over the plates and distribute all of the dressing (e.g. with a brush) on the plates so that the plates are thinly covered.
Dressing salad
- Mix the ingredients well together and add oil to the vinegar in a mixing ratio of 1: 1.
Carpaccio and rocket salad
- For better processing, the beef fillet can be frozen for approx. 2-3 hours before cutting. For this process you need a sharp knife or a slicing machine. It is also possible to cut off thicker slices and place them between 2 freezer bags and carefully pound them flat with a meat tenderizer / casserole. Spread the thin beef fillet strips on the prepared plates and brush again with carpaccio dressing. Then also spread the rocket salad and the salad dressing on top and slice the Parmesan very thinly over it. Sprinkle with salt and pepper and serve.
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