Black Angus Carpaccio

Carpaccio, everyone knows it! Carpaccio is a classic Italian dish that hardly needs cooking but still makes an elegant starter or lunch dish. Since the (beef) meat is served raw, it’s best to choose quality meat that has been aged for a good while. This significantly improves the taste and texture!

 
Ingrid Beens-Goutier is happy to explain how she makes her own black Angus carpaccio! Ingrid loves cooking and you’ll notice that right away if you take a look at her Instagram account: wat_kookt_ingrid_vandaag.
With her years of experience, she inspires many people daily with her beautiful and above all tasty recipes!

Make sure to remember Cook and Pan if you want to make this delicious carpaccio! Ingrid explains below in detail how to make the tastiest carpaccio at home:

What you need:

- Make it easy for yourself and buy a pack of carpaccio; as far as I know, you can find it in all supermarkets and even in different flavors around the holidays. As a starter, 1 pack is enough for 2 people.

- For real foodies: buy a piece of tenderloin, about 100 grams per person, put it in the freezer for an hour, this makes it easier to cut into nice thin slices.

- Pine nuts (buy a bag and toast them briefly in the frying pan, how many? To your own taste).

- A bag of arugula, also amount to your own taste.

Additionally, I added the following:

- Sweet/sour red onion, I bought it ready-made in a jar

- Truffle mayonnaise, also available ready-made

- Cheese shavings: make your own Tête de Moine shavings, and cheese available at a good cheese shop. It looks fancy right away! Of course, you can also get regular cheese flakes from the supermarket’s refrigerated section.

 Above is the flavorful image of the final result!

Preparation method:

 In just 5 simple steps, you’ll have this tasty dish on the table!

Step 1: Take a trendy plate, eating is always more fun that way!😁

Step 2: Place a small pile of arugula at the bottom, just enough so that when you put the carpaccio on top, you can still see the arugula.

Step 3: Place several slices of carpaccio on top.

Step 4: Then distribute the other tasty ingredients playfully over the plate according to your taste and amount, then drizzle the truffle mayonnaise over it.

Step 5: Serve with a nice piece of (baguette) bread and anything else you like.

This time I added some sun-dried tomatoes and some small figs that had been soaked in Port (bought at the cheese shop, but only available during the holidays), but you could also use regular figs cut in half.

I’d say, to the table and enjoy your meal!

Cheers

Ingrid

Click here to check out Ingrid’s Instagram.

At Cook and Pan you’ll find not only the tastiest dishes, but we also love to give you Tips & Tricks for the kitchen. Plus, at Cook and Pan you can shop the most beautiful and high-quality kitchenware! Many satisfied customers have gone before you, feel free to check out our collection.