Filetcarpaccio

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Fillet of beef (from the middle)
  • 1 very fresh egg yolk (Gr. M)
  • 1 TEASPOON Dijon mustard
  • 1 TABLESPOON White wine vinegar
  • 200 ml neutral oil
  • 7-10 Tbsp salt, freshly ground pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 60 g Arugula
  • 30 g Parmesan (piece)
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Dab fillet dry, wrap in foil and freeze for about 1 hour.

  2. 2

    For the mayonnaise, whisk the egg yolk, mustard and vinegar with the whisks of the mixer for about 1 minute. Stir in 200 ml oil, first drop by drop, then in a fine stream. Season mayonnaise with salt, pepper and lemon juice and chill.

  3. 3

    Sort the arugula, wash and drain well. Finely slice the parmesan. Take the meat out of the freezer and cut it into very thin slices with a very sharp knife across the fibre. Distribute the meat on plates, slightly overlapping.

  4. 4

    Season with a little salt and freshly ground pepper. Pour mayonnaise into the piping bag and spray on top in a grid pattern. Serve with rocket salad and parmesan. Ciabatta tastes good with it.