Beef carpaccio with walnut vinaigrette

Name: Beef carpaccio with walnut vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 350 g Fillet of beef; 150 g Mushrooms; 150 g Rocket; 25 g Walnut kernels; 3 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 7-10 Tbsp colourful pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

350 g Fillet of beef
150 g Mushrooms
150 g Rocket
25 g Walnut kernels
3 TABLESPOONS Balsamic Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
7-10 Tbsp colourful pepper

Directions

1
Cover and freeze the fillet of beef for 4-5 hours in the freezer. Clean, wash and thinly slice the mushrooms. Clean, wash and pat dry the rocket. Coarsely chop nuts. Mix vinegar, salt, pepper and sugar.
2
Beat olive oil into it and add nuts to the vinaigrette. Cut frozen fillet of beef into wafer-thin slices. Arrange the rocket, fillet of beef and mushroom slices on four plates, pour the vinaigrette over them and let it steep a little. Serve sprinkled with coloured pepper
3
Cutlery: Christofle