Sunday, October 22 2017

VietNamNews

Beef Carpaccio

Update: September, 18/2012 - 22:48

 

with executive chef Ivan Negro from Sofitel Legend Metropole Ha Noi

Beef carpaccio is an international name of a typical dish from Piedmont, one of the 20 regions of Italy. The dish is consisted of thin slices of raw beef dressed with a mustard sauce made of French Dijon mustard, and is served as an appetiser.

This weekend, let's return to the romantic and poetic Piedmont of Italy with beef carpaccio! This yummy dish is presented to you by chef Ivan Negro.

Ingredient: serves 4

  • 400g beef tenderloin
  • 30g anchovies
  • 50ml extra virgin olive oil
  • 20g garlic
  • 100g celery
  • 100g parmesan cheese

 

Method:
  • Slice the tenderloin and put it at the centre of the silicon paper. Then beat it with a meatflatter to make it thinner. After that, place the carpaccio on a plate.

To make the sauce:

  • Sauteed the garlic, add the anchovies and a bit of oil steer till the anchovies are melted, then blend it.

Garnish:

  • Brush the carpaccio with the anchovies sauce. Cut the celery into a thin stick and spread on the carpaccio. Finally, add the shaved parmesan and extra virgin olive oil. Hot served.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: (04) 3826 6919.

Send Us Your Comments:

See also: