Carpaccio with Apples and Mustard
Appetizers • European
Description
Carpaccio with Apples and Mustard
Ingredients
- Dijon Mustard 2 teaspoons
- Veal Tenderloin 5 oz
- Antonovka apples 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Meyer Lemon Juice 2 teaspoons
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Rinse the meat and pat it dry with a paper towel. Heat a tablespoon of olive oil in a skillet and sear the meat on all sides until a crust forms. Wrap it in foil and place it in the freezer for an hour to make it easier to slice thinly.
Step 2
Remove the meat from the freezer, slice it thinly, and arrange it on a large plate. Leave a free circle in the center for the grated apple.
Step 3
Prepare the sauce — whisk the mustard with the remaining olive oil using a fork, adding a little water if needed. If you can't find grainy mustard, any mild European mustard will do, just avoid strong Russian varieties. Grate the Parmesan cheese using a fine grater. Brush the meat with the prepared sauce and sprinkle the cheese on top.
Step 4
Just before serving, grate the apples using a coarse grater, mix them with lemon juice, and place them in the center of the plate.
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