Beef Carpaccio

Thursday 24th May 2018

Beef Carpaccio



500g Beef fillet 

50g Cajun spices 

200 ml Olive oil 

100g Lemon segment 

100g Capers 

50g Olive 

100g Mixed Mesclun 

Salt and Pepper 


Method of Preparation

 Sear the beef  fillet in a heated pan with olive oil and Cajun spices and black pepper and salt.

Role it and freeze it for half an hour.

Thinly slice the  in a plate. Mix the lemon segment, olives, capers and put in on top of it parallel to the mixed mesclun with lemon and olive oil salt and pepper.

By Chef Georges Adem



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