Inges Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g beef fillet (s)
- 4 teaspoons lemon juice, freshly squeezed
- 0.5 teaspoon ½ mustard
- 5 tablespoon olive oil
- salt
- Pepper, freshly ground
- 1 tablespoon parsley, finely chopped
- 1 ciabatta
Print Recipe
Pin Recipe Instructions
- Wrap the fillet of beef tightly in cling film and freeze for about 3 hours so that it is frozen. Then cut into wafer-thin slices with a sharp electric knife or on a bread machine with a suitable knife insert. If some slices are too thick, simply place them between cling film and carefully roll out with a rolling pin.
- Arrange the meat slices as fans on a plate and freshly grind the pepper over them.
- Now mix lemon juice with mustard and then stir in the olive oil drop by drop. A foamy marinade should have arisen. Season to taste with salt, pepper, balsamic vinegar, honey and parsley and sprinkle the meat with it.
- Cut open the ciabatta and serve with it.
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