Carpaccio

I love carpaccio so I thought I would share my recipe because it has a Dijon mayonnaise twist to it that I think gives a elegant taste to it.

Needed Ingredients ( 4 people)

300-400 g of inner or outer cut of the meat

Parmesan cheese

Arugula Salad

Salt/ Black pepper

For the meat marinade

Rapeseed oil

Pepper mix (as spicy as you please)

Worchestershire sauce

Thick balsamic vinegar

For the Sauce

1 egg yolk

1 tsp Dijon honey mustard

1 tsp red wine vinegar

1 dl of mild olive oil or rapeseed oil

1/2 lemon juice

1-2 tsp worchestershire sauce

1-2 tsp milk

1-2 tsp vegetable stock

Salt / white pepper

There are many ways to prepare carpaccio, but I actually marinade the chunk of meat and seer the sides on a hot pan to get a beautiful texture on each slice. First you marinade the meat (well in advance) by adding it to a bowl with oil and Worcestershire sauce. On each meat side add mixed peppers so it covers it well enough. Leave it to rest for some time.

Then seer each meet side (for a couple of seconds) on a hot pan to get a lovely brown colour. Roll the hot meat into cling film and shape it evenly into a cylinder-type shape. Place into the freezer for about 2-3 hours.

Make the dressing by mixing the yolk, mustard and vinegar in a bowl. Then add the oil slowly and continuously and make sure to mix the ingredients at the same time. Then add the lemon juice and worchestershire sauce and to thin down the sauce add some milk/ vegetable stock depending how thick you want it to be. Add salt and white pepper for more seasoning.

To plate the carpaccio

Cut thin meat slices onto a plate and add some finer salt and black pepper on each slice. Add some arugula and grated parmesan on top and some of the mayonnaise dressing. Lastly, drizzle some thick balsamic dressing accross the plate to complete the dish.