in

Carpaccio Alla Francesca

5 from 2 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 25 kcal

Ingredients
 

For the dressing:

  • 1 Can Mushrooms, whole heads
  • 4 tbsp Extra virgin olive oil
  • 1 tbsp Aceto Balsamico Tradizionale
  • 2 tbsp Marsala, spiced wine

To garnish:

  • 8 leaves Frisée salad
  • 1 medium sized Tomato, red, fully ripe

Instructions
 

  • Lightly freeze the beef fillet and then cut into 5mm thick slices across the grain. Cover 2 oblong bowls with it. Garnish with frisée leaves and tomato slices. Mix the ingredients for the dressing and brush the fillets with them.
  • Halve the mushroom heads and fry them in the hot olive oil with the cut facing down. Let cool and place the mushrooms on the serving bowls. Drizzle the warm frying oil over the fillets and serve at room temperature.

Nutrition

Serving: 100gCalories: 25kcalCarbohydrates: 2.3gProtein: 1gFat: 1.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Bruschetta Alla Francesca

Sea Bream Fillet with Two-faced Noodles and Cap Cay