Classic carpaccio

For 4 people
  • 300 g Beef fillet (middle piece) of good quality
  • 1–2 TL Dijon mustard
  • 1 EL White wine vinegar
  • 1 very fresh egg yolk
  • 200 ml (100 ml mild olive oil and 100 ml neutral oil or only neutral oil, e.g. B. sunflower oil) + some oil
  • 1 TL Worcester sauce
  • a few squirts of lemon juice
  • Salt, freshly ground pepper
  • cling film
45 minutes
Pat the fillet dry. Possibly. Carefully remove all skins and tendons with a sharp knife. In the original recipe, the fillet is then put in the cold (approx. 5 hours) so that it is well cooled before slicing.
You can also freeze it for about 1 hour, so it is easier to cut afterwards.
For the mayonnaise, mix the mustard, vinegar and egg yolk with the whisk of the mixer. Stir in 200 ml of oil first in droplets, then in a fine stream. Season to taste with Worcester sauce, lemon juice, salt and pepper.
Use a very sharp knife to cut the chilled meat into very thin slices across the grain, as evenly as possible, without large back-and-forth movements.
Spread a thin layer of oil on two large pieces of cling film. Place a few slices of meat in between. Carefully roll out even thinner with a rolling pin. Make sure that the meat does not tear so that you can serve it without it falling apart.
1 person approx.:
  • 580 kcal
  • 18 g protein
  • 55 g fat

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