Beef carpaccio with mustard and honey vinaigrette

How to make beef carpaccio with mustard and honey vinaigrette .

In those moments when we want to be like kings and give our guests a luxurious table, as important as the food itself.

If that food is lovingly prepared and visually beautiful, its value increases. We will all agree that food enters through the eyes.

I present you a perfect idea to be luxurious without having to spend all day in the kitchen. You only need 5 minutes and you will have a special meal perfect to succeed. From a Valentine to a delicious starter for a lunch or dinner with family or friends.

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A  beef carpaccio with a mustard and honey vinaigrette , perfect for a luxurious table. Its appearance is showy and colorful as if it were a painting.

So much so that it seems that the name of this dish is due to Vittore Carpaccio , a Venetian painter from the beginning of the 16th century who worked his works with an abundance of colors in red and yellow, as in the case of our recipe.

Whether or not this story is true, it is a dish with color but also with flavor, which gives you quality meat seasoned with this mustard and honey sauce , a perfect accompaniment,

It is essential to achieve a resounding success with this recipe that the ingredients are of quality, mainly due to the fact that they are going to be served raw, so it is worth not gambling and betting on it.

I hope you like it and prepare this delicious appetizer at home, just delicious.

Preparation of beef carpaccio

1. To prepare the meat for this dish we have two possibilities .
2. On the one hand we can buy the beef sirloin and cut them ourselves. For this, the ideal is to freeze it and cut the sheets very thin.
3. When the meat is in the middle of the thawing process, since if we tried to cut the meat directly it would be very difficult to get really thin sheets.
4. We place the sheets of the carpaccio in the source, plate or tray that we have chosen to present the plate.
5. We put them apart so that they are impregnated with the vinaigrette that we will add later, and so that it is easier to take them with the fork and they do not come close to each other.

How to prepare the vinaigrette and final presentation of the carpaccio

1. We distribute the pine nuts and the arugula leaves on the meat. It would also be a good idea to chop them and sprinkle the meat with them, that will go a little to the taste of each one.
2. Prepare the vinaigrette by mixing in a glass jar with a lid, the mustard and honey sauce , the extra virgin olive oil, the capers and the vinegar.
3. We close the jar and shake well until all the ingredients are emulsified and it would be ready.
4. The amount of vinegar and oil is a function of taste.
5. So the ideal is that we try and add more or less of each ingredient until we reach the combination that we like the most. I have not done it but we can also put a pinch of salt in the sauce.
6. Sprinkle part of the vinaigrette on the carpaccio sheets and grate the Parmesan cheese over the whole. Remember that it has cheese, with which you can or cannot add a little salt in flakes. You have to try before serving.

You can see all the photos of the step by step in the  beef carpaccio recipe . Do not lose detail and a perfect recipe will come out.

Tips for a perfect beef carpaccio

• The other option to make this recipe (much faster, logically) is to buy the meat already prepared for carpaccio, we will save ourselves the work of the cut.
• I recommend you my recipe for mustard and honey sauce , but if you don’t have time you can also buy the mustard and honey sauce that you like the most.
• If you have some vinaigrette left over, you can place it on the side of the tray so that each diner can dip in it if they feel like it.
• In a moment we have prepared a perfect starter or appetizer for any celebration. Very easy and very rich, with a unique touch provided by the mustard and honey sauce, a luxury.