Chilled Beef Carpaccio
1 serving
30 minutes
Chilled beef carpaccio is a refined dish with a rich history rooted in Italian cuisine but also reflected in Estonian gastronomy. Tender, thinly rolled slices of fresh beef harmonize with a rich truffle sauce, peppery arugula, and aromatic parmesan. Crispy bread chips add textural contrast, while a drop of quality olive oil completes the composition. This dish is perfect for connoisseurs of exquisite cuisine—served as an elegant appetizer alongside a glass of good wine. Carpaccio impresses with its airy lightness and richness of flavor nuances, creating an unforgettable gastronomic pleasure.
1
Beef: clean fresh beef from veins and pound it between parchment sheets. Roll it out to the desired shape.
- Beef tenderloin: 70 g
2
Sauce: mix mayonnaise with truffle oil and soy sauce in a bowl. Season with salt to taste and transfer to a piping bag.
- Mayonnaise: 50 g
- Truffle oil: 20 ml
- Soy sauce: 5 ml
- Salt: to taste
3
Serving: place beef carpaccio on a plate, season with salt and pepper to taste. Evenly arrange arugula, add truffle sauce, and garnish with bread chips and parmesan. Drizzle good oil over the dish.
- Beef tenderloin: 70 g
- Salt: to taste
- Ground black pepper: to taste
- Rocket (arugula): 15 g
- Parmesan (Parmigiano Reggiano): 10 g
- Bread chips: 10 g
- Olive oil: 5 ml
