Dukka crusted beef carpaccio with Parmesan recipe
Recipe 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
- 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
- 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.