Mustard-lime carpaccio á la Armin Rossmeier
DIFFICULTY
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 480 g Fillet of beef in one piece
- 100 g Parmesan in one piece
- 2 TABLESPOONS cold-pressed canola oil
- 4 TABLESPOONS spicy mustard
- 8 cl liquid cream
- 2 TABLESPOONS Lime juice
- 7-10 Tbsp salt, pepper
- 1 Small bowl of basil cress
Directions
- 1
Rinse fillet of beef cold, dab dry and freeze for about 2 hours.
- 2
Cut the basil cress into long stems, rinse lightly with cold water.
- 3
Cut the fillet of beef into wafer-thin slices and distribute on plates.
- 4
Mix mustard, cream and lime juice into a dressing, season to taste with salt and pepper.
- 5
Drizzle dressing over the carpaccio, slice parmesan cheese over it, sprinkle with cress, sprinkle with oil and add ground pepper. Freshly baked ciabatta is suitable as an addition.
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