Carpaccio de Boeuf
Beef Carpaccio
Prep'Time : 15 minutes
Leave time : 30 minutes
Very easy
Makes: 4-6 Servings


- 600 gr [1.3 lb] beef fillet cut in very thin slices (like ham)

- 15 gr [3 oz] fresh grated parmesan cheese

- The juice of 1 big lemon

- 1 mushroom

- 3 Tspoons olive oil

- salt & pepper

This originally comes from Italy but is now often seen in French Menus. It is a deserved success,
for a very light,
refined and fresh dish.


1- Display the beef slices on a large plate ; spread them with lemon juice, then turn them upside down and spread again with the left lemon juice, salt and pepper.

2- Leave it in the fridge for 30 minutes to an hour so that the lemon will "cook" the meat (it will change color).

3- Clean the mushroom and thinly slice it.

4- When ready to serve, spread a few drops of lemon again, then the olive oil, then the grated parmesan cheese, and finally a few slices of mushrooms.

5- Decorate with fresh basil leaves or a lemon wedge.

Serve fresh with a lettuce and French bread...

Cooking in lemon :

The meat is cooked by the lemon juice and needs to marinate in lemon juice for at least 30 minutes before serving. The meat will stay a little red, but this is the way it has to be!