Beef Carpaccio with Mustard‑Honey Sauce and Pine Nut Crunch

Ingredients

• 900 g Beef (center of round or filet) (Very fresh meat, to be sliced very thinly)
• 150 ml Extra virgin olive oil (For the marinade and the sauce)
• 40 g Dijon mustard (About 2 tablespoons)
• 20 g Liquid honey (About 1 tablespoon)
• 20 g White mustard paste (white mustard) (Optional but adds heat)
• 60 g Pine nuts (Toast lightly before use)
• 1 clove Garlic (Finely minced)
• 80 g Red onion (Finely chopped then marinated in apple cider vinegar)
• 60 g Parmesan (Parmesan Reggiano) (30 g for the sauce, 30 g for the shards)
• 80 ml Apple cider vinegar (To tenderize the red onion)
• 80 ml Cold water (To adjust sauce consistency)
• 1 pinch Fleur de sel (Season at the end)
• 1 pinch Ground black pepper (Season at the end)
• 1 pinch Espelette pepper (Optional, for heat)

Instructions

1. Freeze the meat

   Place the beef piece in the freezer for 15‑20 minutes to firm it slightly, which will make slicing ultra‑thin easier.

   Time: PT15M

2. Slice the beef very thinly

   On a board, using a sharp knife, cut the meat against the grain into slices about 1‑2 mm thick. Aim for 100‑150 g of meat per person.

   Time: PT20M

3. Flatten the slices

   Place each slice between two sheets of parchment paper and gently flatten with a rolling pin until you obtain a uniform, very thin sheet.

   Time: PT10M

4. Toast the pine nuts

   Heat a pan over medium heat, add the 60 g of pine nuts and stir constantly until they are golden and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: feu moyen

5. Prepare the emulsified sauce

   In a bowl, combine the mustard, honey, white mustard paste, 150 ml olive oil, 80 ml apple cider vinegar, 80 ml cold water, a pinch of salt and pepper. Whisk vigorously until you obtain a light mayonnaise‑like consistency.

   Time: PT10M

6. Incorporate the aromatics

   Add to the sauce 30 g of toasted pine nuts, the minced garlic and the red onions previously soaked for 5 minutes in apple cider vinegar then drained. Mix well.

   Time: PT5M

7. Cook the parmesan shards

   Preheat the oven to 180°C. Spread 30 g of grated parmesan in a thin layer on a baking sheet lined with parchment paper. Bake 5‑7 minutes until golden and crisp. Let cool before removing.

   Time: PT10M

   Temperature: 180°C

8. Plating the carpaccio

   Arrange the flattened beef slices on plates. Drizzle with a splash of olive oil, then coat with mustard‑honey sauce. Sprinkle the remaining toasted pine nuts, add the parmesan shards, a pinch of fleur de sel, black pepper and, if desired, a little Espelette pepper.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

6 g

Fat

30 g

Fiber

1 g