Recipe: Beef Carpaccio

Name: Carpaccio de boeuf
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Ingredients: 400 g de tranches très fines de bœuf (contre filet)2 poignées de feuilles de roquette4 artichauts poivrades60 g de copeaux de parmesan1 jus de citron jaunegrossièrementquelques filets d'huile d'olive, sel fin et poivre du moulin

By ivan ★ ★ ★ ★ ★ 5/5 (5 reviews) Meat

Prep 15 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

400 g of very thin slices of beef (tenderloin)
2 handfuls of arugula leaves
4 baby artichokes
60 g of parmesan shavings
1 juice of yellow lemon
coarsely
a few drizzles of olive oil, fine salt and ground pepper

Step-by-step directions

1- Arrange the very thin slices of beef harmoniously on a nice serving plate, season with fine salt and ground pepper, pour a little lemon juice and a few drizzles of olive oil over it.

2- Remove the first leaves from the baby artichokes and slice them finely, add a little lemon juice. In the same bowl, add the arugula leaves, 60 g of parmesan shavings and 1 drizzle of olive oil, season with salt and pepper, mix well very quickly.

3- Place the arugula and artichoke salad in the center of the plate over the beef carpaccio.
Serve and enjoy...

Chef Patrick's Comment

A good recipe, to cut the Carpaccio leave your trimmed piece of meat in the freezer for 15 minutes and slice the meat while still firm with a thin knife.

Parmesan Artichauts Poivrade Boeuf cru Viande crue