Beef carpaccio
Beef carpaccio
Starter Preparation 10 minutes
Service 4 people
Difficulty 2/10
Ingredients
- 400g thinly sliced beef fillet
- 70g rocket/arugula
- 50g parmesan
- 2 lemons
- 50g pine nuts
- Olive oil
- Salt and pepper
Preparation
- Wash and dry the rocket/arugula leaves and place in a salad bowl.
- In a bowl, make a dressing with the juice of 2 lemons, 4 tbsp olive oil, salt and pepper.
- Mix with the rocket/arugula and set aside in the fridge.
- Make shavings with the parmesan.
- Season the salad by adding pine nuts.
- To serve, place the slices of beef on a plate, add parmesan shavings, decorate with rocket/arugula leaves and drizzle with olive oil.
The Chef's twist
Replace the beef with a fillet of white fish that you have first coated with sea salt and lemon zest for 30 mins. Rinse, dry, slice thinly and serve as for the beef.