Beef Carpaccio Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
20 minutes
COOKING TIME
5 min
The beef carpaccio recipe is prepared by sealing the cleaned tenderloin at high heat and in a short time in the Vogue kitchen. It is sliced thinly and served with instant steak tartare and arugula leaves placed between parmesan chips. It is served as a starter. You can also find little tips on how to prepare parmesan chips at home in the recipe.
You can also prepare the Vogue Restaurant recipes in your own kitchen, except for the beef carpaccio recipe, the tips of which we learned in a special shoot for Yemek.com .
- 300 grams cleaned beef tenderloin
- 150 grams of chopped tenderloin (for steak tartare)
- 4 grams of truffle oil
- 5 grams of truffle
- 50 grams grated parmesan cheese
- 10 grams mustard pommery
For service:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili pepper
- 1/2 teaspoon thyme
- 1 teaspoon olive oil
- 2 fresh basil leaves
- 10 sprigs of rucola (Italian arugula) (or young arugula with leaves)
How to Make Beef Carpaccio Recipe?
- Cleaned tenderloin; Marinate it with finely ground salt, black pepper, basil and thyme leaves and seal it in the pan. Cut into thin slices.
- For steak tartare; Melt grated parmesan cheese in the pan. Add chili pepper and thyme. After cooling and shaping, turn into parmesan chips.
- Serve sliced tenderloin, steak tartare, arugula, truffle and Italian arugula with parmesan chips inside.