Classic carpaccio

For 4 people
  • 400 g Beef fillet (only about 200 g required)
  • 2 egg yolks at room temperature (size M)
  • 1 TL Dijon mustard
  • 1–2 EL light balsamic vinegar
  • Salt
  • Pepper
  • 200 ml Olive oil
  • 60 g Rauke
  • 25 g Parmesan cheese
  • coarsely ground black pepper
  • cling film
  • Disposable piping bags
30 minutes
very easy
Pat the meat dry, wrap tightly in foil and freeze for at least 3 hours. Put the egg yolks, mustard and 1 tablespoon vinegar in a bowl. Season with salt and pepper. Beat with the whisk of the hand mixer for about 1 minute.
First pour in the oil drop by drop (approx. 5 tbsp), then slowly pour in the oil in a thin stream while stirring constantly. Season the mayonnaise with salt, pepper and possibly vinegar and put in the fridge.
Wash, clean and sort the rocket, drain well. Slice the parmesan into fine chips. Pour mayonnaise into a piping bag. fleshRemove from the freezer and cut into very thin slices with a sharp electric slicer or a very sharp knife.
Use the remaining meat for other purposes. Arrange meat on plates. Sprinkle the mayonnaise on top like a grid. Place the rocket and parmesan in the middle. Sprinkle with freshly ground pepper and serve.
Possibly use leftover mayonnaise for other purposes. Ciabatta bread tastes good with it.
1 person approx:
  • 570 kcal
  • 2390 kJ
  • 15 g protein
  • 57 g fat


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