Beef Carpaccio with roasted nuts, aromatic olive oil, and rocket salad with cider vinaigrette

Carpaccio boeuf cidre -min

Ingredients :

For the carpaccio:

For the aromatic olive oil:

  • 50cl bottle extra virgin olive oil
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 2 small bird's eye chilis
  • 5 g mixed peppercorns
  • 100g fresh rocket
  • 2 fresh shallots
  • 2 vine tomatoes
  • 20cl extra virgin olive oil
  • 10cl cider vinegar
  • 10cl balsamic vinegar
  • 10g fresh coriander leaves
  • Unrefined salt
  • Freshly milled mixed peppercorns

Preparation :

Prepare the aromatic olive oil the day before.

  • Take a clean, dry glass bottle.
  • Under a thin stream of cold water, wash the time, bay leaves and rosemary (dry well), roughly crush the peppercorns and bird's eye chili and place all ingredients in the bottle.
  • Pour in the olive oil, shake and cork the bottle. Leave to marinate for at least 12 hours.

Preparing the salad:

  • Peel the shallots and chop very finely.
  • Quarter the tomatoes, remove the pips and chop into small cubes.
  • Place the shallots, tomatoes, finely chopped fresh coriander leaves, olive oil and a pinch of freshly ground mixed peppercorns in a small container.
  • Leave to rest for 2 hours in the refrigerator.

Preparing the carpaccio:

  • Brown the pine nuts, almonds, hazelnuts and pistachios in a pan without any fat until golden. Then crush and leave to cool.
  • Lay out the beef carpaccio on cold plates and defrost for 10 minutes.
  • Sprinkle the aromatic olive oil over the carpaccio (quantity according to taste).
  • Add the roasted nuts, a pinch of unrefined salt and a turn of freshly milled pepper.
  • Mix the salad with the shallot/tomato mixture, and dress with olive oil, cider vinegar, balsamic vinegar, unrefined salt and Pepper.
Enjoy your meal !

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