Beef Carpaccio
Appetizers • Italian
Description
Beef Carpaccio
Ingredients
- Veal Tenderloin 1 piece
- Creamy Horseradish ½ jar
- Semi-soft cream cheese 5 oz
- Celery salt 1 stalk
- Dried onion powder to taste
- Radish 1 piece
- 33% Cream 2 tablespoons
- Soy Sauce to taste
- Lime Juice to taste
- Sugar to taste
- Salt to taste
- Ground Black Pepper to taste
- Arugula 1 bunch
- Truffle Oil to taste
Step-by-Step Guide
Step 1
Remove all sinews from the beef tenderloin. Wrap it in plastic wrap and refrigerate for 6 hours.
Step 2
Half an hour before you need to take out the chilled tenderloin, mix the canned horseradish with the cream cheese. Add the dried garlic, soy sauce, truffle oil, salt, and pepper, and let it steep.
Step 3
Cut the celery into thin strips, drizzle with lime juice and olive oil, add a little sugar, and let it marinate.
Step 4
Whip the heavy cream and add it to the sauce that has been steeping. You should have a fairly fluffy mixture.
Step 5
Thinly slice the radish. Arrange the carpaccio on plates, drizzle with a little olive oil. Place the horseradish and cheese mixture on top, followed by the marinated celery, arugula leaves, and thin slices of radish.
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