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Beef Carpaccio with Mustard‑Honey Sauce and Pine Nut Crunch
An ultra‑thin beef carpaccio, marinated in olive oil and lifted with a mustard‑honey sauce, complemented by toasted pine nuts, garlic, red onion marinated in apple cider vinegar, and crispy parmesan shards. Ideal for an elegant summer meal, served as an appetizer or main course for 6 people.
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Cost Breakdown
Critical Success Points
- • Freeze the meat to facilitate slicing
- • Slice the beef very thinly
- • Flatten the slices between parchment paper
- • Emulsify the sauce without it separating
- • Cook the parmesan shards without burning them
Safety Warnings
- • Handle raw meat with perfectly clean hands and utensils
- • Keep the meat refrigerated (≤ 4°C) until serving
- • Avoid cross‑contamination with other foods
- • Use a sharp knife to prevent cuts
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