Dukka crusted beef carpaccio with Parmesan recipe

Dukka-crusted beef carpaccio with Parmesan recipeRecipe of  Dukka crusted beef carpaccio with Parmesan  by Chef Roland  Mesnier. This mouth-watering “Biscuits & Cookies” Dukka crusted beef  carpaccio with Parmesan  can be ready in 30 moments and provides 3-4 people







Recipe Ingredients

  • 2 tablespoons Cotton dukka liven mix, plus additional for serving
  • 60g Parmesan shavings
  • 50g rocket
  • Lemon oil to drizzle
  • 300g meat fillet (middle cut)
  • 2 tablespoons olive oil

    Recipe Method

  •  Drop the meat with 1 tablespoons extra virgin olive oil and period well. Warm a griddle until smoking hot, add the meat and sear on every side for 2-3 moments until the edges are fantastic darkish but the middle is still very white. Eliminate from heat and leave to cool for 1 minute. Rub with a little more extra virgin olive oil and move in the dukka liven mix, pushing to ensure it is well protected. Cover firmly in stick movie to create a nice round form (like a Xmas cracker), then wrap again in aluminum foil. Put in the fridge for Half an hour to set the form and help you to piece very perfectly.
  •   When ready to provide, unwrap the meat, then, using a very distinct blade, perfectly piece into slim units. If the pieces are a little too dense, position them on a slicing board and tone and flatten using the back of a blade. Place 3-4 pieces onto each of 4 clothing, then spread with the Parmesan particles and bomb results in and drizzle with the orange oil. Season, spread over a little extra dukka, then provide.
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