Beef carpaccio with mustard sauce
2 servings
45 minutes
Beef carpaccio with mustard sauce is a refined dish embodying the elegance of European gastronomy. Although traditionally associated with Italian cuisine, its variations have found a place in Spanish culinary traditions as well. Thin slices of beef soaked in honey-mustard dressing acquire a delicate spiciness highlighted by fresh arugula and tangy capers. Creamy balsamic adds a sweet-sour accent, while parmesan completes the harmony of flavors with a rich salty note. This dish is served cold, allowing all ingredients to reveal their beauty, making it perfect for a light dinner or an exquisite appetizer. Carpaccio is true art of simplicity where freshness and balance are key elements of its exquisite taste.
1
Mix honey with mustard and olive oil until smooth consistency.
- Honey: 20 g
- Dijon mustard: 20 g
- Olive oil: 25 ml
2
Slice the beef into thin slices using a slicer.
- Beef tenderloin: 200 g
3
Brush honey-mustard dressing on a hemisphere-shaped plate, then layer the beef evenly on the dressing. Sprinkle with salt and pepper.
- Honey: 20 g
- Dijon mustard: 20 g
- Olive oil: 25 ml
- Beef tenderloin: 200 g
- Salt: to taste
4
Place arugula at the bottom of the plate, on the beef. Finely chop the celery stalk and mix it with the capers, placing it around the arugula.
- Rocket (arugula): 30 g
- Celery stalk: 30 g
- Capers: 10 g
5
Place parmesan cheese on top of arugula and drizzle with balsamic cream.
- Parmesan (Parmigiano Reggiano): 40 g
- Balsamic glaze (crema): 10 g
6
Enjoy your meal!
