Carpaccio Di Manzo Recipe
Carpaccio de boeuf avec cipollini, câpres frits, copeaux de parmesan et dijonaise
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Chill the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour to make it easier to slice thinly.
- 2
Prepare the Cipollini Onions
Peel the cipollini onions and blanch them in boiling water for 2-3 minutes. Drain and cool in ice water. Slice thinly.
- 3
- 4
Slice the Beef
Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife.
Assembly
- 5
Arrange the Carpaccio
On a large plate, arrange the thin slices of beef in a single layer.
- 6
Add Toppings
Sprinkle the sliced cipollini onions, crispy capers, and shaved parmesan cheese over the beef.
- 7
Dress the Carpaccio
In a small bowl, whisk together the Dijon mustard, olive oil, lemon juice, salt, and black pepper. Drizzle this dressing over the arranged carpaccio.
