Beef Carpaccio

Appetizers | Italian cuisine

⏳ Time

30 minutes + 6 hours

🥕 Ingredients

🍽️ Servings

Description

Beef Carpaccio

Ingredients

Veal Tenderloin - 1 piece
Creamy Horseradish - ½ jar
Semi-soft cream cheese - 3.5 oz
Celery salt - 1 stalk
Dried onion powder - to taste
Radish - 1 piece
33% Cream - 2 tablespoons
Soy Sauce - to taste
Lime Juice - to taste
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste
Arugula - 1 bunch
Truffle Oil - to taste

Step by Step guide

Step 1

Remove all sinews from the beef tenderloin. Wrap it in plastic wrap and refrigerate for 6 hours.

Step 2

Half an hour before you need to take out the chilled tenderloin, mix the canned horseradish with the cream cheese. Add the dried garlic, soy sauce, truffle oil, salt, and pepper, and let it steep.

Step 3

Cut the celery into thin strips, drizzle with lime juice and olive oil, add a little sugar, and let it marinate.

Step 4

Whip the heavy cream and add it to the sauce that has been steeping. You should have a fairly fluffy mixture.

Step 5

Thinly slice the radish. Arrange the carpaccio on plates, drizzle with a little olive oil. Place the horseradish and cheese mixture on top, followed by the marinated celery, arugula leaves, and thin slices of radish.