Carpaccio with apples and mustard
2 servings
75 minutes
Carpaccio with apples and mustard is an exquisite dish inspired by Italian traditions but with a refreshing fruity accent. Tender beef tenderloin, lightly seared to a crispy crust and then chilled for perfect slicing, forms the base of this masterpiece. A piquant sauce made from grainy mustard, olive oil, and a hint of lemon juice adds depth to the meat's flavor, while thin shavings of parmesan complete the composition with their nutty-creamy aftertaste. At the center of the dish shines freshly grated Antonovka apple, adding a light tartness and juiciness that creates harmony of flavor contrasts. Carpaccio is perfect as a light appetizer or an elegant dish for special occasions, enchanting with its balance of textures and richness of flavor nuances.
1
Wash the meat, dry it with a paper towel. Heat a tablespoon of olive oil in a pan and fry the meat a little on all sides until a crust forms. Wrap it in foil and send it to the freezer for an hour to make it easier to slice thinly.
- Olive oil: 2 tablespoons
- Beef tenderloin: 100 g
2
Take the meat out of the freezer, slice it thinly, and arrange it on a large plate. Leave a free circle in the center for the grated apple.
- Antonovka apples: 40 g
3
To prepare the sauce, whisk the mustard with the remaining olive oil using a fork, and you can add a little water. If you can't find grainy mustard, it's okay, take any soft European mustard, just not the strong Russian one. Grate the Parmesan on a fine grater. Coat the meat with the prepared sauce and sprinkle cheese on top.
- Wholegrain mustard: 2 teaspoons
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: 15 g
4
Right before serving, grate the apples on a coarse grater, mix with lemon juice, and place in the center of the dish.
- Antonovka apples: 40 g
- Lemon juice: 2 teaspoons
