Verrine of Beef carpaccio with crunchy vegetables

Verrine carpaccio boeuf

Ingredients :

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

Preparation :

  • 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.
Enjoy your meal !

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