Carpaccio to Cipriani
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 400 g Fillet of beef
- 1 TEASPOON Capers
- 3 TABLESPOONS dry white wine
- 2 Egg yolk (size M)
- 2 TEASPOONS English mustard powder
- 7-10 Tbsp Pepper
- 250 ml Oil
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Basil
- 7-10 Tbsp Cling film
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Freeze meat in the freezer for 1 1/2-2 hours. Finely chop capers. Place wine, egg yolks, mustard powder, capers and pepper in a tall mixing bowl. Stir well with the whisk of the hand mixer
- 2
Stirring constantly, let the oil run in drop by drop until a creamy sauce is obtained. Put it in a cold place
- 3
Take meat out of the freezer and cut it into very thin slices with a slicing machine or a very sharp slim knife. If necessary, tap flat between cling film
- 4
Put meat on plates. Pour sauce in portions into a piping bag. Spray the sauce onto the meat in a diamond shape. Garnish with basil and sprinkle with pepper. Ciabatta tastes good with it
- 5
waiting time approx. 1 1/2 hours
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