Yennois Beef Carpaccio
“Discover our Mondeuse aged in oak barrels with our reinvented beef carpaccio recipe.”
Ingrédients
- 300 g beef fillet
- Basil olive oil
- Grated parmesan
- Shavings of Dent du Chat cheese (Yenne cheese)
- Lemon, if you like a tangy flavor
- Jongieux red Mondeuse Cuvée Matè from Domaine Chevallier Bernard
Étapes
- Choose a very fresh piece of meat and freeze it for about 30 minutes to make it easier to slice thinly.
- Slice the meat very thinly using a sharp knife or a slicer.
- Arrange the meat slices in a single layer on a large flat plate.
- Pour the basil olive oil over the meat slices. Adjust the amount of oil to taste and spread it evenly.
- Sprinkle the carpaccio with grated parmesan and Dent du Chat cheese shavings.
- Serve immediately, accompanied by arugula or fries, and our Jongieux Red Mondeuse Cuvée Matè.