Beef Carpaccio with Balsamic Vinegar Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beef from the center piece, without fat, skin or tendons
- 1 lemon (s)
- 2 tablespoon balsamic vinegar, light
- salt
- pepper
- 6 tablespoon olive oil, virgin
- 100 g mushrooms (stone mushrooms)
- 75 g parmesan, youn
Print Recipe
Pin Recipe Instructions
- Wrap the beef in cling film and place in the freezer for 1 hour.
- Then cut wafer-thin slices, arrange them quickly overlapping on an oiled plate, cover with foil and store at room temperature.
- Beat a marinade from lemon, balsamic vinegar, salt + pepper and oil.
- Finely chop the mushrooms and coarsely grate the parmesan.
- Just before serving, drizzle the beef slices with sauce, distribute the mushroom slices and sprinkle with parmesan.
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