Difference between revisions of "Alternative:Carpaccio"
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
| Line 20: | Line 20: | ||
# Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any. | # Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any. | ||
| − | [[Category:Beef | + | [[Category:Beef Recipes]] |
Latest revision as of 18:07, 9 May 2012
Ingredients
- 400g beef fillet
- 90ml extra virgin olive oil
- small handful pine kernels, for toasting
- 50g Parmesan, for shaving
- dash of truffle oil, for drizzling (optional)
- salt and black pepper
Procedure
- Buy a small piece of the finest quality beef fillet you can afford. Cut the fillet into extremely thin slices - about 2mm.
- Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
- Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
- Cover the plate with cling film and leave to marinate for half an hour.
- Meanwhile toast the pine nuts in a dry frying pan.
- Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.
