Black Angus Carpaccio

Carpaccio, everyone knows it! Carpaccio is a classic Italian dish that barely needs to be cooked but is still an elegant appetizer or lunch dish. Because the (beef) is served raw, it is advisable to choose quality meat that has been hung for quite some time. This significantly improves the taste and texture!

Ingrid Beens-Goutier is happy to explain how to make her own black Angus carpaccio! Ingrid loves cooking and you immediately notice that when you take a look at her Instagram account: wat_kookt_ingrid_vandaag.
With her years of experience, she inspires many people every day with her beautiful and, above all, delicious recipes!

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

Necessities:

- Make it easy on yourself and buy a pack of carpaccio, as far as I know they have it in all supermarkets and even in different flavors around the holidays. As an appetizer, 1 pack is enough for 2 people.

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

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

- Bag of arugula, also amount to your own taste.

I have also added the following extra:

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

- Truffle mayonnaise, also ready to buy

- Cheese curls: homemade Tête de Moine curler, and cheese available from a good cheese shop. Looks fancy right away! Of course you can also get it from the refrigerator at the supermarket, then get regular cheese flakes.

Here above you see the tasteful image of the end result!

Preparation method:

In just 5 simple steps you can conjure up this tasty dish on the table!

Step 1: Take a hip plate, it's always more fun to eat!😁

Step 2: Place a stack of arugula at the bottom, but exactly so much that when you put the carpaccio on it, you can still see the arugula.

Step 3: Place a number of slices of carpaccio on top.

Step 4: Then spread the other goodies playfully over the plate to taste and quantity, then drizzle the truffle mayonnaise over it.

Step 5: serve with a delicious piece of (French) bread and anything else you like.

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

I would say to the table and enjoy your meal!

Greetings

Ingrid

Click here to view Ingrid's Instagram.

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