Classic Carpaccio
very easy
30 mins
30 mins
Ingredients
- 400 g Fillet of beef (of which only approx. 200 g are needed)
- 2 room warm egg yolk (size M)
- 1 TEASPOON Dijon mustard
- 1-2 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 ml Olive oil
- 60 g Rocket
- 25 g Parmesan cheese
- 7-10 Tbsp coarsely ground black pepper
- 7-10 Tbsp Cling film
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Dab meat dry, wrap tightly in foil and freeze for at least 3 hours. Put the egg yolks, mustard and 1 tablespoon of vinegar in a bowl. Season with salt and pepper. Whisk with the whisk of the hand mixer for approx. 1 minute.
- 2
First add the oil drop by drop (approx. 5 tbsp.), then slowly add the oil in a thin stream while stirring continuously. Season mayonnaise with salt, pepper and possibly vinegar and chill.
- 3
Wash, clean and sort the rocket, drain well. Chop the parmesan into fine shavings. Pour mayonnaise into a piping bag. Remove meat from the freezer and cut into very thin slices with a sharp electric slicer or a very sharp knife.
- 4
Use the rest of the meat for other purposes. Arrange meat on plates. Spray mayonnaise onto them in a grid pattern. Place rocket and parmesan in the middle of the dish. Sprinkle with freshly ground pepper and serve.
- 5
Use any remaining mayonnaise for other purposes. Ciabatta bread tastes good with it.
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