Carpaccio with Strawberries and Pink Pepper
Carpaccio with strawberries and pink pepper is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g beef fillet (ready to cook)
- Salt
- 2 tbsp pink peppercorns
- 2 tbsp dark balsamic vinegar
- 4 tbsp olive oil
- pepper (ground)
- 400 g fresh ripe strawberries
- 1 bunch arugula
- 50 g Parmesan cheese (block)
Instructions
-
1.
Wash the meat, pat dry, trim, season with salt, roll in crushed pink peppercorns, place on a sheet of plastic wrap and press firmly. Then wrap in foil and seal tightly into a compact shape. Freeze for about 3 hours.
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2.
Whisk olive oil with balsamic vinegar, add salt and pepper to make the vinaigrette. Wash and trim strawberries, then slice lengthwise into thin wedges.
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3.
Unwrap the beef from the foil, use a slicer to cut it into very thin slices, arrange them in a tiled pattern on a plate with strawberry wedges. Toss arugula, dry, and place in the center. Drizzle vinaigrette and sprinkle freshly grated parmesan before serving.
