Beef carpaccio

Recipe for 2 persons

Beef carpaccio

200 g beef loin steak
2 table spoons of citrus oil
Sea salt

First, wrap the loin steak in cling foil so that it has a roundish shape. Tie both ends shut. Put it in the freezer for 24 hours until it is completely frozen. Then remove it from the foil and cut it into wafer-thin slices, ideally by using a cutting machine. Marinate the slices in citrus oil and sprinkle a tiny bit of salt over them.

Sour cream

180 g sour cream
20 g coarse-grained mustard
Grated lemon peel
Salt, pepper

Mix all the ingredients well and season them with salt and pepper to taste. Put it in the fridge for an hour so that the sour cream thickens.

Peanut crumble

100 g salted peanuts
40 g brown sugar
30 g honey
30 g butter

Put the peanuts in a plastic bag and crush them into small pieces with the bottom of a frying pan. Melt the butter in a pan and then add the sugar and honey. Add the peanuts and mix everything well. You now have a thick mixture, which you need to spread onto a piece of parchment on a baking tin. Bake the mixture at 160°C for 10 to 15 minutes (until caramelised). Take the tin out of the oven and let it cool to room temperature. Once it is cool, chop it into chunks with a mixer.

Shopping list:

200 g beef loin steak
Citrus oil
Sea salt
180 g sour cream
20 g coarse-grained mustard
1 lemon
100 g salted peanuts
40 g sugar
30 g honey
30 g butter