Beef Carpaccio with Mustard-Honey Sauce and Pine Nut Crunch
Beef Carpaccio with Mustard‑Honey Sauce and Pine Nut Crunch is a medium French recipe that serves 6. 400 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 1 hr | Cook: 15 min | Total: 1 hr 30 min
Cost: $27.00 total, $4.50 per serving
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
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
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
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
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
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
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
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
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
Dietary info: gluten‑free, high‑protein, low‑carb, low-carb, keto-friendly
Allergens: nuts, dairy, mustard
Ingredient Substitutions
- Instead of Beef (center of round or filet): Beef filet, Ribeye
- Instead of Extra virgin olive oil: Canola oil
- Instead of Dijon mustard: Whole grain mustard
- Instead of Liquid honey: Maple syrup
- Instead of White mustard paste (white mustard): White mustard powder
- Instead of Pine nuts: Walnuts, Hazelnuts
- Instead of Garlic: Garlic powder
- Instead of Red onion: Shallot
- Instead of Parmesan (Parmesan Reggiano): Pecorino
- Instead of Apple cider vinegar: Red wine vinegar
- Instead of Espelette pepper: Paprika
Equipment Needed
- Chef's knife
- Cutting board
- Parchment paper
- Rolling pin
- Frying pan
- Mixing bowl
- Whisk
- Baking rack or baking sheet
- Oven
- Small saucepan
- Cheese grater
- Immersion blender (optional) (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use very fresh meat and place it in the freezer 15 min before slicing
- Parchment paper prevents the meat from sticking to the rolling pin and keeps the fibers intact
- A drizzle of olive oil just before service adds shine and intensifies the aromas
Troubleshooting
Beef slices are too thick
Cool the meat further in the freezer then run the knife again with very light cutting motions.
Sauce separates
Incorporate the oil very slowly in a thin stream while whisking vigorously; if needed, add a teaspoon of cold water to re‑emulsify.
Pine nuts burn
Remove the pan from the heat as soon as the nuts turn a light golden color and keep stirring.
Parmesan shards stick to the sheet
Use parchment paper and let cool completely before removing.
Storage
Refrigerator: Store the unplated carpaccio, sauce and pine nuts separately in airtight containers; consume within 24 hours.
Freezer: Raw meat can be frozen before slicing, but once sliced it must stay chilled and not be refrozen.
Room temperature: Do not leave the carpaccio at room temperature for more than 30 minutes.
Make-Ahead Tips
- You can slice and freeze the beef sheets the day before
- The mustard‑honey sauce keeps for 2 days in the refrigerator
- Toasted pine nuts and parmesan shards can be prepared ahead and stored in an airtight jar
Last updated: August 20, 2026
