Marinated Veal Carpaccio
Appetizers • Italian
Description
Marinated Veal Carpaccio
Ingredients
- Soy Sauce 5 fl oz
- Veal Tenderloin 20 oz
- Worcestershire Sauce 0 fl oz
- Honey 0 oz
- Olive Oil 5 fl oz
- Garlic 5 cloves
- Dried Barberry 0 oz
- Fresh basil leaves 2 pieces
- Fresh Rose Hips 2 sprigs
- Fennel 2 pieces
- Malt Vinegar 3 tablespoons
- Dill 2 sprigs
- Mustard Greens a pinch
Step-by-Step Guide
Step 1
Rinse the meat, season with salt and pepper, and lightly sear on a hot skillet with olive oil on all sides.
Step 2
Place in a suitably sized tray, pour over the soy sauce, Worcestershire sauce, honey, and olive oil. Add rosemary, basil, crushed garlic, barberry, a couple of pinches of sea salt to the meat, cover with a lid, and refrigerate for 24 hours (turn over after 12 hours).
Step 3
Ensure the marinade completely covers the meat. Remove the tenderloin from the marinade, slice it, and arrange on a plate.
Step 4
Slice the fennel thinly, dress with wine vinegar, mustard seeds, salt, and dill. Place the fennel salad on a plate next to the veal.
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