Beef Carpaccio with Aged Balsamic

Instructions

Arrange thin slices of beef on a chilled plate in a single layer.

Add a pinch of sea salt and cracked black pepper.

Drizzle with aged balsamic wine and olive oil.

The balance should be light and refined, not overpowering.

200g beef fillet (very fresh, thinly sliced)

2 tbsp aged balsamic wine

2 tbsp extra virgin olive oil

Parmesan (shaved)

Rocket

Sea salt

Black pepper

Gourmet Recipes

INSPIRED BY THE CHEF

Simple ways to elevate everyday dishes