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BEEF CARPACCIO WITH LEMON DRESSING

BEEF CARPACCIO WITH LEMON DRESSING

  • Dressing:
  • 60 g sugar
  • 80 ml water
  • 200 ml olive oil
  • 2 – 4 teaspoons lemon juice, to taste – need to be sharp
  • 1 tablespoon mustard
  • zest of 2 lemons
  • Carpaccio:
  • olive oil
  • 250 g beef fillet rolled in crushed peppercorns and salt
  • Garnish:
  • rocket
  • shaved Parmesan cheese
  • capers

Place the ingredients for the dressing in a bottle with a lid and shake until very well mixed and creamy.
Sear the beef fillet in the olive oil and chill to ease slicing.
Slice very thin slices (about 5 mm), cover with cling film and tap with the flat end of a meat mallet to make it a bit thinner.
Arrange on a plate scattered with rocket.
Sprinkle with shaved Parmesan cheese and capers.
Pour dressing over the Carpaccio just before serving.

Recipe and photo: Petro Borchard

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