John Myers
Beef Carpaccio
The perfect beef carpaccio recipe with a picture and simple step-by-step instructions.
- 200 g Beef / tartare quality
- 100 g Cheddar cheese
- 0,25 head Lollo bianco
- 1 tsp Honey mustard
- 0,125 piece Chopped onion
- 1 handful Roasted / finely chopped peanuts
- Bianco balsamic vinegar
- Styrian pumpkin seed oil
- Fleur de Sel sea salt from the mill
- Pepper from the grinder
- Parry the beef and put it in the freezer for a moment so that it can be cut better!
- Put the onion, the salad together with the mustard, a little vinegar and oil as well as salt and pepper in a bowl and let it steep.
- Brush the plates or a serving platter with oil and vinegar and roughly salt and pepper.
- Now take the meat out of the freezer and cut it into wafer-thin slices with a very sharp knife, if necessary, place a little between cling film.
- Now place the meat slices on the prepared plate, also season with salt and pepper, vinegar / oil, put the salad on the meat, grate the cheese over it and serve immediately, sprinkled with the nuts.
- Toast or baguette is ideal as a side dish!
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