Portions: 02 Preparation time: 25 minutes
Carpaccio with capers in oil OLE!
• 200 g of raw beef tenderloin
• Parmesan cheese
• Capers in oil OLE!
• Roasted sunflower seeds
• A thick balsamico sauce for decoration (optional)
• Olive oil
• Fresh Lemon juice (about 1/2 lemon)
• Freshly ground pepper
• Balsamic vinegar
• A teaspoon of Dijon mustard (optional)
Combine the ingredients for the sauce and put it in the fridge.
Put the arugula leaves on the plate, top with thin beef slices. Sprinkle with previously roasted sunflower seeds and Capers in oil OLE!. Pour the sauce over the dish and garnish it with slices of Parmesan cheese. Optionally, sprinkle with a thick balsamic sauce.