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THE RECIPE
BEEF CARPACCIO WITH GRAPEFRUIT MAYONNAISE, RUCOLA, CELERY AND CAPER
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- ½ kg beef fillet in thin slices
- 2 bunches of rocket
- 100 gr celery
INGREDIENTS FOR THE MAYONNAISE
- 60 ml TOP white vinegar
- 2 egg yolks
- 1 grapefruit juice
- Fresh grated salt, black pepper
- 180 ml sunflower oil
INGREDIENTS FOR THE MARINADE
- 90 ml TOP vinegar with estragon
- 45 ml sesame oil
- 20 gr floral honey
- 10 gr caper, cut in small pieces
EXECUTION
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We clean, wash and dry the rocket.
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We wash the celery and we cut it into cubes.
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We prepare the mayonnaise in a mixer and we place it in the refrigerator for 30 minutes to thicken.
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We place the thin slices of meat into a shallow baking-tin. We mix the ingredients of the marinade in a bowl and we pour it all over the meat, and we let the meat absorb the liquid ingredients for 15 minutes.
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We mix the rocket, the celery with a small quantity of the marinade in a bowl.
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We serve the Carpaccio in individual plates, we place the rocket with the celery and we put the mayonnaise all over the top.
INGREDIENTS
- ½ kg beef fillet in thin slices
- 2 bunches of rocket
- 100 gr celery
INGREDIENTS FOR THE MAYONNAISE
- 60 ml TOP white vinegar
- 2 egg yolks
- 1 grapefruit juice
- Fresh grated salt, black pepper
- 180 ml sunflower oil
INGREDIENTS FOR THE MARINADE
- 90 ml TOP vinegar with estragon
- 45 ml sesame oil
- 20 gr floral honey
- 10 gr caper, cut in small pieces
