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Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
BBQ, Salted, Beef
Thin slices of smoked beef enhanced with a grilled cauliflower, caper, parsley and parmesan vinaigrette.
Be sure to grill the cauliflower tops well, it is much better with burnt ends.
Ingredients
Recipe for 4 servingsBeef
Dressing
Garnish
- Salt and pepper
Preparation time: 30 min
Preheat your barbecue at 500 °F
-
Preparation
Sear the pieces of beef in vegetable oil and cool them, then cold smoke them for 5-10 minutes using a smoker.
Cut the beef into thin slices.
Chop the capers
Chop the parsley and the shallot.
Cut the cauliflower into small bouquets (tops), then grill them in the oven or on the barbecue.
-
Dressing
Mix all the ingredients for the dressing, then season with salt and pepper.
-
Plating
Arrange the slices of beef at the bottom of your plates, then garnish with your vinaigrette.
Finalize the plate by adding the parmesan shavings and the aragula leaves.
Be sure to grill the cauliflower tops well, it is much better with burnt ends.
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L'ATELIER DU CHEF
Let yourself be drawn into the world of your chef and create a delicious 3 course meal!
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