Beef Carpaccio with Mustard Sauce




Rating: 3.6984 / 5.00 (126 Votes)


Total time: 15 min

Servings: 1.0 (servings)

Ingredients:













For the mustard sauce:






Instructions:

For the Beef Carpaccio with Mustard Sauce, wrap the beef lung roast tightly in foil, freeze slightly, and slice thinly with a slicer before serving. Spread olive oil and Dijon mustard on a plate in a circular pattern. Sprinkle or drizzle salt, freshly ground pepper and a squeeze of lemon juice on top.

Then place the thin slices of fillet decoratively on the seasoned plates. For the mustard sauce, mix the mayonnaise with the mustard until smooth. Pour into a stanitzel (with a fine opening) made of greaseproof paper and squirt decoratively onto the carpaccio. Grate the parmesan on top. Garnish with some marinated arugula or frisée lettuce.

Preparation Tip:

As a side dish to the Carpaccio of beef with mustard sauce we recommend fresh white bread or toasts.

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