Carpaccio with horseradish dressing, wild rocket and Parmigiano-Reggiano cheese
recipe
Carpaccio with horseradish dressing, wild rocket and Parmigiano-Reggiano cheese
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This tasty beef dish is doubly delicious when served with a Rully premier cru, white or red
Ingredients
- 1 tablespoon olive oil
- 250g beef fillet (choose the centre-piece Chateaubriand)
- 15g small capers, rinsed
- a handful of wild rocket leaves
- 30g Parmigiano-Reggiano cheese, shaved
- salt and black pepper, to season
- For the horseradish dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon horseradish sauce
- 2 teaspoon lemon juice
Serves:
2
Directions
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- Heat the olive oil in a frying pan and sear the beef for about minutes until browned on all sides. Remove and leave to cool. Meanwhile make the dressing. Whisk the olive oil, horseradish, lemon juice and mayonnaise in a bowl. Season generously.
- Finely slice the beef and arrange slightly overlapping on a serving plate. Season well. Drizzle the dressing over the top, scatter over the capers, rocket leaves and Parmigiano-Reggiano cheese shavings and serve immediately.
Source: Discover the Origin
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