Beef carpaccio with foie gras parmesan cheese

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Beef carpaccio with foie gras parmesan cheese

Beef carpaccio with foie gras parmesan cheese

Number of people

300 g beef cut into carpaccio

4 tablespoons of olive oil

4 tablespoons lemon juice

1 slice of Foie gras (cooked)

basil leaf



1 salad

Preparation: 20 min
Step 1
Put a slice of greasy times 30 minutes before in film paper and freeze or crumble.
Step 2
Prepare the marinade:
Step 3
Mix olive oil and lemon, a few finely chopped basil leaves, salt and pepper (vary according to your taste with walnuts or other).
Step 4
Spread the marinade on the bottom of the plate with a brush, place the beef slices on the plate (the best, cut into very thin slices with a butcher's knife...), cover the surface with the marinade, possibly start again by placing new slices.
Step 5
Cover with film paper and put in the fridge for at least 30 minutes (I personally prepare it 2 hours in advance).
Step 6
Just before serving, grate with a toothed knife the fat time above the plate and place some whole basilica leaves for decoration.
I add my grain of salt

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