REGISTER FOR OUR NEWSLETTER
Sign up for our newsletter as a registered Pödör club member
5% Newsletter discount after every purchase, even for items on sale
Beef carpaccio with truffle pesto
Production
01
Cut the beefsteak in two equal pieces and wrap the pieces in plastic wraps. Pound the pieces with a meat mallet from center out to the edge until thin. Lift the plastic wrap from time to time, and loosely rewrap the pieces.
02
Spread the mustard evenly on two, preferably chilled plates, and put the thinly pounded beefsteak slices on them.
03
Spread the truffle pesto evenly on the beef carpaccio and decorate with some fresh, crisp rucola salad and shaved parmesan cheese.
Ingredients
4
ts
4
ts
220
g
beefsteak
fresh
ruccola salad
for the decoration
parmesan cheese
for the decoration