Beef Carpaccio with Roasted Beets
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Carpaccio made of roasted beef tenderloin roll, roasted beetroot, horseradish, watercress and parmesan shavings, drizzled with olive oil.
Ingredients:
Procedure:
1. First, prepare the meat; rinse and dry the tenderloin roll thoroughly, place it on the table surface where we have sprinkled and spread the sea salt and torn thyme leaves, drizzle the meat with olive oil, spread it out and then roll the roll on the surface so that it is nicely coated in salt and thyme
2. Place the meat on a heated pan with oil and sear it on all sides so that it gets nice and brown, then remove the fillet from the pan and let it rest for 5 minutes
3. Cut into thin slices and place on plates
4. Garnish the sirloin carpaccio with roasted beetroot, season with freshly grated horseradish
5. Place fresh watercress leaves on the plates and sprinkle them with shavings of parmesan cheese
6. Finally, sprinkle with salt and olive oil and serve.
Preparation of roasted beetroot:
1. Remove most of the beetroot leaves, leaving only the beetroot stems about 2 cm in size, rinse the Vegetable Recipes under cold running water and drain
2. Place the drained beetroot on a sheet of foil, drizzle with olive oil and balsamic vinegar, season with sea salt
3. Fold the foil over, fold the edges and squeeze the edges so that no juices leak out of the packet during baking
4. Bake for 25-30 minutes at a temperature of about 250 °C
5.
Recommendation:
Who does not like beets can skip them, who does not want to bake with them can use sterilized beets. Beetroot is great with meat, but you can also flavour carpaccio with other herbs.
Note:
As an additional ingredient you can use, for example, capers or anchovies.
