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Ingredients

Serves:
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beef tenderloin 300 g
thyme a few sprigs
black olive extra virgin 50 ml
ground black pepper
salt
bread ciabatta or baguette 1 loaf
garlic 1 clove
beetroot 200 g
balsamic vinegar 10 g
horseradish 2 tbsp
cress salad 1 head

Nutritional information

cal
193,72
prot
7,68
fat
9,45
carbs
19,11
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Crostini with beef carpaccio

Crostini with beef carpaccio
Cuisine:

    Ingredients

    Try out this popular Italian appetizer – crostini! This is a piece of toasted bread with thinly sliced carpaccio with horseradish sauce. Carpaccio is usually cooked from raw meat but we use a real steak for it. Slice it thinly and combine with marinated beetroot and sauce. This will look very festive on a nice slice of garlic bread. The recipe was takes from Jamie Oliver’s book “All for a party, from snacks to cocktails”.


    Nastasya Suslina

    Recipe author

    She was born in photograph's family, so her future profession was chosen since childhood. Nastasya had been working as journalist and photograph in slick magazines and mass media for about 16 years. She is tireless foodie, captured gardener and keen traveller. Nastasya leads three different project about these aspects. She likes simple, but interesting recipes; fit a square peg into a round hole and is fond of cooking during travelling.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. Ciabatta or baguette are perfect for crostini. Peel the garlic, wash the tenderloin, pat dry. Peel the raw beetroot and cut into small pieces. You can substitute coiled beetroot for the raw one.

    2
    Done

    Step 2

    Sprinkle the salt, pepper, thyme leaves over a plate and drizzle 30 ml olive oil, mix. Cut the steak in half lengthwise and cover well with the oil and spice mixture.

    3
    Done

    Step 3

    Heat the pan well and fry the meat over high heat, about 1 min per side. Transfer to a plate and leave for a while.

    4
    Done

    Step 4

    Slice the ciabatta.

    5
    Done

    Step 5

    Grill the bread or toast it in the oven till golden. Rub each slice with garlic.

    6
    Done

    Step 6

    Using a vegetable peeler cut the beetroot into thin slices, add the vinegar and the remaining oil, season to taste.

    7
    Done

    Step 7

    Assemble the crostini just before serving. Slice the steaks thinly broadwise and put onto the bread with the beetroot. Add some horseradish and decorate with the cress.

    8
    Done

    Step 8

    The crostini are done!

    9
    Done

    Step 9

    Enjoy your meal!

    Crostini with beef carpaccio

    Try out this popular Italian appetizer – crostini! This is a piece of toasted bread with thinly sliced carpaccio with horseradish sauce. Carpaccio is usually cooked from raw meat but we use a real steak for it. Slice it thinly and combine with marinated beetroot and sauce. This will look very festive on a nice slice of garlic bread. The recipe was takes from Jamie Oliver’s book “All for a party, from snacks to cocktails”.

    • Автор рецепта:
    • После приготовления вы получите 16
    • Время приготовления: 30 mins

    Ингредиенты

    • 300 g beef tenderloin
    • a few sprigs thyme
    • 50 ml black olive
    • ground black pepper
    • salt
    • 1 loaf bread
    • 1 clove garlic
    • 200 g beetroot
    • 10 g balsamic vinegar
    • 2 tbsp horseradish
    • 1 head cress salad

    Способ приготовления

    • Prepare the ingredients. Ciabatta or baguette are perfect for crostini. Peel the garlic, wash the tenderloin, pat dry. Peel the raw beetroot and cut into small pieces. You can substitute coiled beetroot for the raw one.

    • Sprinkle the salt, pepper, thyme leaves over a plate and drizzle 30 ml olive oil, mix. Cut the steak in half lengthwise and cover well with the oil and spice mixture.

    • Heat the pan well and fry the meat over high heat, about 1 min per side. Transfer to a plate and leave for a while.

    • Slice the ciabatta.

    • Grill the bread or toast it in the oven till golden. Rub each slice with garlic.

    • Using a vegetable peeler cut the beetroot into thin slices, add the vinegar and the remaining oil, season to taste.

    • Assemble the crostini just before serving. Slice the steaks thinly broadwise and put onto the bread with the beetroot. Add some horseradish and decorate with the cress.

    • The crostini are done!

    • Enjoy your meal!

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