Verrine of Beef carpaccio with crunchy vegetables

Préparation 15min
Préparation 2
Préparation 5min
choucroute-min

Ingrédients :

  • 1 packet 10 individual Beef Carpaccio slices
  • Curry sauce:
  • 100g thick crème fraiche
  • 10g lime juice
  • 2/3 pinches curry powder
  • 6 fresh coriander leaves
  • Fine salt
  • Milled white pepper
  • Vegetable julienne strips:
  • 1 carrot
  • 1 yellow carrot
  • 1/4 celeriac
  • 1 courgette
  • 3 tablespoons olive oil
  • Fine salt
  • Milled white pepper

Préparation :

  • Put the Beef Carpaccio to defrost in the refrigerator while preparing the rest of the recipe.
  • Cut all the vegetables into fine julienne strips.
  • Heat the olive oil in a high-sided frying pan, and gently sweat the vegetable julienne strips until they are cooked but still crunchy, and season with fine salt and milled white pepper.
  • Mix the crème fraiche with the curry, lime juice, fine salt and milled white pepper.  
  • Finely chop the coriander leaves and add them to the mixture.
  • Place the curry cream in a whisky-type glass,  add a slice of beef carpaccio, then a layer of crunchy julienne vegetables and then another slice of beef carpaccio, giving it a bit of volume.
  • Decorate with one or two coriander leaves or two leaves of rocket.
Bon appétit !

Find our best
RECIPES


A passion to share, to please and to treat yourself while cooking for others. Fine gourmet, curious and tireless, our chefs carry out their passion to nurture your creativity. Every invented recipe is tasted and judged by tasting panels.

Discover recipes