Beef Carpaccio Recipe
The recipe of beef carpaccio is prepared by sealing the beef fillet cleaned in the Vogue kitchen at high temperature and in a short time. It is sliced thinly and served with arugula leaves placed between the instant steak tartar and parmesan chips. It is served as a starter. You can also find some tips on how to prepare parmesan chips at home in the recipe.
You can also prepare the recipes of Vogue Restaurant in your kitchen, apart from the beef carpaccio recipe, which we learned the tricks of the Baklavazza special shot.
Ingredients for the Beef Carpaccio Recipe
300 grams of cleaned beef tenderloin
150 grams of chopped tenderloin (for steak tartar)
4 grams of truffle oil
5 grams of truffles
50 grams of grated parmesan cheese
10 grams of mustard Pommery
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon ground pepper
1/2 teaspoon of thyme
1 teaspoon of olive oil
2 fresh basil leaves
10 sprigs of rucola (or rocket leaves)(Italian arugula) (or young arugula with leaves)
The Tip of the Beef Carpaccio Recipe
Take care to seal the cleaned tenderloin at high heat and in a very short time. Serve the steak tartar without waiting.
How to Make Beef Carpaccio Recipe?
Cleaned tenderloin; Marinate with finely ground salt, pepper, basil, and thyme leaves and seal in a pan. Cut it into thin slices.
For the steak tartar; Melt the grated Parmesan cheese in a pan. Add chili peppers and thyme. After cooling and shaping, turn it into parmesan chips.
Serve sliced steak, steak tartar, arugula, truffle mushrooms, and Italian arugula, accompanied by parmesan chips.