Warm Beef Carpaccio
1 serving
10 minutes
The original carpaccio is steak tartare, only not minced, but sliced into thin strips. At least that's how it's prepared at the Cipriani restaurant, where it was invented fifty years ago. But "original" doesn't mean "the only one." The carpaccio theme can be worked on further.
1
Mix one part lemon with three parts olive oil.
- Olive oil: 12 ml
- Salt: 3 g
- Ground black pepper: 1 g
2
Thinly slice the beef like carpaccio and arrange it on a plate.
- Beef fillet: 70 g
3
Brush with olive oil, sprinkle with salt and pepper to taste.
- Olive oil: 12 ml
- Salt: 3 g
- Ground black pepper: 1 g
4
Place in the grill salamander and cook until semi-raw, until the meat turns a characteristic gray-red color.
- Beef fillet: 70 g
5
Drizzle the carpaccio with citronette sauce.
- Citronette (lemon vinaigrette): 8 g
6
Mix arugula, cheese sliced thinly, and artichoke slices with oil.
- Rocket (arugula): 15 g
- Pecorino Romano cheese: 15 g
- Artichokes: 15 g
- Olive oil: 12 ml
7
Arrange the prepared products on the carpaccio, decorate with confit tomatoes, drizzle with aged balsamic, and sprinkle with freshly ground black pepper.
- Confit cherry tomatoes: 20 g
- Balsamic vinegar: 2 ml
- Ground black pepper: 1 g