How to store carpaccio?

Name: Beef carpaccio with arugula and Parmesan
Cook time: 10 min
Total time: 10 min
Yield: 4p
Ingredients: 500 g beef tenderloin; 150 g block of Parmesan cheese; 150 g arugula; 4 tbsp balsamic vinegar; 2 handfuls of pine nuts; Mild olive oil, e.g., Arbequina; Fleur de sel; Black pepper from the mill; Butcher&#39;s twine; a very sharp knife

You cannot refreeze the carpaccio. You can keep the carpaccio wrapped in the refrigerator for a maximum of 1 day. For carpaccio as a starter, you need 125-150 g of meat per person. For carpaccio as a main dish, you need 150-180 g of meat, serve extra arugula and toasted slices of bread.

Beef carpaccio with arugula and Parmesan

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10min

•

Easy

This beef carpaccio with arugula, Parmesan cheese, and pine nuts remains a great classic. Discover my recipe here!

Ingredients

What do you need?

Quantity: 4p

500 g beef tenderloin
150 g block of Parmesan cheese
150 g arugula
4 tbsp balsamic vinegar
2 handfuls of pine nuts
Mild olive oil, e.g., Arbequina
Fleur de sel
Black pepper from the mill

Butcher's twine
a very sharp knife

500 g beef tenderloin
150 g block of Parmesan cheese
150 g arugula
4 tbsp balsamic vinegar
2 handfuls of pine nuts
Mild olive oil, e.g., Arbequina
Fleur de sel
Black pepper from the mill

Butcher's twine
a very sharp knife

Preparation method

How do you make this?

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Tie your piece of meat tightly every centimeter, always make a double knot, then it stays better in place and put it in the freezer for at least 2 hours. Toast your pine nuts in a dry pan until they are nicely colored, keep stirring as they burn very quickly.

Shave or slice the Parmesan into thin slices. Distribute the arugula over the plates. Cut the tenderloin into the thinnest possible slices and distribute them over the plates. Sprinkle Parmesan shavings and pine nuts around.

Drizzle generously with olive oil and then with balsamic vinegar. Season the whole with black pepper from the mill and some fleur de sel.