Pineapple Carpaccio

Friday 01st June 2018

Pineapple Carpaccio


1 piece Pineapple 

 200g Beef filet 

 50g Dijon mustard 

 50g  Worcestershire sauce

 50g Mayonnaise 

 5g Tabasco 

 10g Shallots, Chopped

 10g Pickled Cucumbers , Chopped

 10g Capers ,Chopped

 10g Parsley Chopped

  Salt and pepper 

 Method of Preparation


Thinly slice the pineapple on the plate.

 In a bowl mix the shallots, pickled cucumbers, capers and parsley

with the mustard, mayo, tabasco and Worcestershire sauce.

In another bowl mix the minced beef with the mixture.

 Dress the mix in a circle .


By  Chef Georges Adem.

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