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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.
Class with similar recipe
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CHIC MENU WITH WINE PAIRINGS
Chic menu with pairing of our sommelier, 3 glasses of wine included
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Floating islands with pink pralines and salted butter caramel |
CHIC MENU WITH WINE PAIRINGS
Start with a cocktail workshop, followed by a chic 3-course menu paired with 3 glasses of wine presented by our sommelier.Start with a cocktail workshop, followed by a chic 3-course menu paired with 3 glasses of wine presented by our sommelier.
- Gimlet A&S
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Torta al limone, crema al mascarpone |
- Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
CHIC MENU WITH WINE PAIRINGS
Chic menu with pairing of our sommelier, 3 glasses of wine included
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Floating islands with pink pralines and salted butter caramel |
CHIC MENU WITH WINE PAIRINGS
Start with a cocktail workshop, followed by a chic 3-course menu paired with 3 glasses of wine presented by our sommelier.Start with a cocktail workshop, followed by a chic 3-course menu paired with 3 glasses of wine presented by our sommelier.
- Gimlet A&S
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Torta al limone, crema al mascarpone |
- Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
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