Scalloped beef carpaccio

Zackary Austin
very easy
3 5
35 mins
35 mins


Servings: 4
  • 300 g Fillet of beef
  • 1 Garlic clove
  • 5 TABLESPOONS dark balsamic vinegar
  • 1 TEASPOON medium hot mustard
  • 7-10 Tbsp salt, pepper, sugar
  • 5 TABLESPOONS + some good olive oil
  • 1 collar Arugula
  • 50 g Parmesan (piece)
  • 7-10 Tbsp Cling film


  1. 1

    Dab fillet of beef dry, wrap in cling film and freeze in the freezer for about 20 minutes, then it is easier to cut into thin slices.

  2. 2

    Meanwhile, peel and chop the garlic for the vinaigrette. Mix with vinegar, mustard, salt, pepper and sugar. Fold in 5 tablespoons of oil bit by bit. Clean, wash and shake dry the arugula. Chop the parmesan into shavings.

  3. 3

    Spread a thin layer of oil on 4 plates.

  4. 4

    Wrap the frozen fillet out of the foil. Cut into thin slices (approx. 2 mm) with a slicing machine or a sharp knife. Arrange slightly overlapping on the oiled plates.

  5. 5

    Scarf with the kitchen gas burner until the surface is slightly cooked.

  6. 6

    Mix the rocket salad with half of the vinaigrette. Drizzle meat with the rest of the vinaigrette. Add some rocket salad to each. Sprinkle with parmesan.