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Waldorf-style roast beef carpaccio

Uma combinação única de rosbife e Pain d’épices.

Ingredients

Preparation Method

  1. Peel the celery and finely chop.
  2. Place the celery in a large bowl, add a little mayonnaise and stir.
  3. Also chop up a decent amount of chives and mix the green herbs into the salad.
  4. Season the salad with salt and pepper to taste and refrigerate.
  5. Cut the Pain d’épices slices into small cubes.
  6. Melt a knob of butter in a skillet over medium heat. Sauté the Pain d’épices cubes.
  7. Place parchment paper on a plate and place the Pain d’épices croutons on top.
  8. Arrange the roast beef slices on the large plate carpaccio style.
  9. Sprinkle a little coarse salt and pepper from the mill over each slice of meat. White pepper is also highly recommended in this case. Drizzle with a thin drizzle of olive oil.
  10. Spread the celery salad over the meat. Serve the rest of the celery salad separately.
  11. Coarsely chop the walnuts and spread over the plate.
  12. Cut the apple into quarters and remove the core. Divide the apple pieces into equal slices and arrange them on top of the roast beef carpaccio.
  13. Sprinkle warm croutons over the preparation.
  14. Finally, drizzle with a little balsamic vinegar and a drizzle of fine olive oil.

 

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