Beef Carpaccio with roasted nuts, aromatic olive oil, and rocket salad with cider vinaigrette
45min
4
Ingredients :
For the carpaccio:
- 4 plates frozen Beef Carpaccio
- 10g pine nuts
- 10g hazelnuts
- 10g almonds
- 10g blanched pistachios
- Unrefined salt
- Freshly milled mixed peppercorns
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.
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