Marinated Veal Carpaccio
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Marinated Veal Carpaccio
Ingredients
- Soy Sauce - 3 fl oz
- Veal Tenderloin - 17.6 oz
- Worcestershire Sauce - 1 fl oz
- Honey - 1.8 oz
- Olive Oil - 5 fl oz
- Garlic - 5 cloves
- Dried Barberry - 0.7 oz
- Fresh basil leaves - 2 pieces
- Fresh Rose Hips - 2 sprigs
- Fennel - 2 pieces
- Malt Vinegar - 3 tablespoons
- Dill - 2 sprigs
- Mustard Greens - a pinch
Step by Step guide
Step 1
Rinse the meat, season with salt and pepper, and lightly sear on a hot skillet with olive oil on all sides.
Step 2
Place in a suitably sized tray, pour over the soy sauce, Worcestershire sauce, honey, and olive oil. Add rosemary, basil, crushed garlic, barberry, a couple of pinches of sea salt to the meat, cover with a lid, and refrigerate for 24 hours (turn over after 12 hours).
Step 3
Ensure the marinade completely covers the meat. Remove the tenderloin from the marinade, slice it, and arrange on a plate.
Step 4
Slice the fennel thinly, dress with wine vinegar, mustard seeds, salt, and dill. Place the fennel salad on a plate next to the veal.
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