Carpaccio of Sylt Galloway beef with wat druff

Reed Chan
3 4
25 mins
25 mins


Servings: 4
  • 250 g Fillet of beef (middle piece)
  • 4 TABLESPOONS Whipped cream
  • 100 g Mayonnaise
  • 50 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Pine nuts
  • 50 g Arugula
  • 1-2 TABLESPOONS good olive oil
  • 7-10 Tbsp Sea salt
  • 7-10 Tbsp a few drops of balsamic vinegar
  • 100 g Caper apples
  • 2 Organic lemons
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp small freezer bag


  1. 1

    Dab the fillet dry, wrap in cling film and freeze in the freezer for 1-2 hours, so it is easier to cut into thin slices.

  2. 2

    In the meantime, lightly whip the whipped cream for the sauce. Mix with mayonnaise and crème fraîche. Season to taste with salt and pepper.

  3. 3

    Roast the pine nuts in a pan without fat and take them out. Clean, wash and shake dry the arugula. Put four plates in the fridge.

  4. 4

    Take the fillet out of the freezer, wrap it from the foil and cut it into very thin slices with a sharp knife. Spread the slightly cooled plates thinly with some sauce. Spread the fillet slices in a rosette shape and brush thinly with oil.

  5. 5

    Sprinkle with sea salt. Drizzle with vinegar. Pour the rest of the sauce into a freezer bag, cut off a small corner and spray the sauce in strips onto the fillet so that squares are formed. Garnish with pine nuts, rocket salad and caper apples.

  6. 6

    Add halved lemons. Baguette tastes good with it.