Frutti-style Carpaccio

Carpaccio de boeuf gastronomique

Ingredients :

  • 4 plates of Carpaccio, JEAN ROUTHIAU
  • 2 tablespoons Fruity olive oil
  • 2 tablespoons pumpkin seed oil
  • 2cl (20g) cider vinegar
  • 1cl (10g) Crème de cassis
  • Cassis pepper (Burgundy): 4 turns of the mill, coarse setting
  • 1/2 level teaspoon Camargue salt
  • Four bunches "Versaillaise Blanche" whitecurrants
  • 4 sprigs fresh coriander

Preparation :

  • Lay the carpaccio slices delicately on large plates. Keep cool.
  • Mix the oils, cider vinegar, crème de cassis and salt in a bowl.
  • Gently brush this marinade over the carpaccio slices.
  • Add pepper (2 turns of the mill).
  • Wash the bunches of whitecurrants and lay them on the meat. 
  • Wash the coriander sprigs and place them on the carpaccio slices.
  • Serve.
Enjoy your meal !

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