Beef carpaccio



Preparation: 20 minutes

Rest: 30 minutes



For 4 persons :


  • 400 g of ultra-fresh beef fillet
  • 4 tablespoons grape seed oil
  • 1 tablespoon of raspberry vinegar Pommery®
  • 100 g of fresh raspberries
  • 50 g of lightly toasted pine nuts
Imprimer la recette

Beef carpaccio


Déroulement :


  • Place the beef fillet in the freezer for 30 minutes.
  • Take it out when it is a little stiff.
  • Cut out the beef fillet with a long head knife into ultra-thin slices.
  • Mix the raspberries, add the vinegar and then the oil. Mix again.
  • Arrange the beef slices on the plates, scatter a few pine nuts, drizzle with the raspberry vinegar dressing.
  • Add a few beetroot mesclun leaves.
  • Serve well chilled.


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