Beef Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef fillet (s) or roast beef, thinly sliced
- 1 packet rocket
- 1 piece (s) parmesan, freshly grated
- 2 lemon (s), add the juice
- 100 g pine nuts
- Balsamic vinegar
- Extra virgin olive oil
- Black pepper from the mill
- sea-salt
- Baguette (s)
Print Recipe
Pin Recipe Instructions
- Drizzle 4 plates with balsamic vinegar and spread them with a brush so that the entire plate is thinly covered.
- Roast the pine nuts and wash the rocket.
- Place the thin beef fillet slices, the rocket and the pine nuts on the plates and slice the parmesan over them. Now season with salt, lemon juice and pepper, drizzle with the olive oil. I also add some balsamic vinegar.
- Then serve immediately with the baguette.
- To make it easier to cut the beef fillet into wafer-thin slices, the fillet is frozen a little beforehand. To do this, you either need a very sharp knife or a slicer. Otherwise, you can also help yourself by placing the thicker slices between 2 freezer bags and carefully patting them flat with a meat tenderizer or casserole, or having the fillet cut open by the butcher.
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