Carpaccio of Sylt Galloway beef with wat druff
easy
25 mins
25 mins
Ingredients
- 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
Directions
- 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
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
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
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
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
Add halved lemons. Baguette tastes good with it.
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