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How to cook Carpaccio with Gorgonzola

Published: 24-Feb-2011 (00:31); Viewed: 1460; Difficulty: 4 out of 10

Rating: 8/10 based on 1 votes.



How to cook Carpaccio with Gorgonzola
Carpaccio is a thin sliced raw meat, usually with very distinctive sauce. For the best taste you should use only the best meat.

step-by-step instructions

  1. Prepare all ingredients:
    • 300gr Fillet steak
    • 2 eggs
    • 120gr Gorgonzola
    • 150gr Olive oil
    • 1 tsp. Vinegar, preferably white wine vinegar
    • 1 tsp. Dijon mustard, preferably softly tasted
    • Coriander, thyme, rosemary
    • Salt and black pepper

  2. Finely chop thyme and rosemary

  3. Spread chopped thyme and rosemary over the cling film

  4. Wrap fillet steak into cling film with thyme and rosemary and left in the fridge for half an hour

  5. While meat is marinated in fridge, prepare mayonnaise with Gorgonzola:
    In blender mix one egg, one egg yolk, mustard, Gorgonzola, vinegar and oil. Blend it completely

  6. Roast each side of fillet steak for 20 sec on very hot pan with a drop of olive oil

  7. After roasting, give few minutes to cool meat down and slice it

  8. Place sliced meat on dish

  9. Spread mayonnaise, grind some salt and black pepper on top, add chopped coriander leaves



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tags: beef; carpaccio; fillet steak; gorgonzola; italian cuisine; mayonnaise; restaurant recipes

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