Scalloped beef carpaccio

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

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.