30 min
1 people
Chef Alessandro Miceli
Ingredients
50-60 g Australian Angus Beef tenderloin
wild rocket q.s.
Sliced fresh button mushrooms q.s
Grana Padano Riserva shaving
Horseradish dressing:
mustard
EVOO
vinegar
whole egg
salt & pepper
Preparation
Angus beef pounded and shaped as carpaccio
Horseradish mayo
Rocket
Grana Padano Riserva
Fresh mushrooms sliced
Place the carpaccio into plate and defrost.
Decorate with 15 points of mayo, 7 rocket leaves, 7 shaves of Grana Padano and slice fresh mushrooms.
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