Carpaccio of veal entrecote

Name: carpaccio of veal entrecote
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons pine nuts; 1 shallot shredded; 1 tablespoon Red wine vinegar; 1 tablespoon extra virgin olive oil with truffle flavor; 3 tablespoons extra virgin olive oil; 125 ml creme fraiche; 2 tablespoons mustard; 2 veal steak at room temperature; bag watercress a 75 g

A tasty Italian recipe. The starter contains the following ingredients: meat, pine nuts, shallot (shredded), red wine vinegar, extra virgin olive oil with truffle flavor, extra virgin olive oil, crème fraîche, Dijon mustard, veal steak (at room temperature) and watercress (a 75 g).

Ingredients

Directions

In dry frying pan with non-stick coating, roast pine kernels until golden brown and allow to cool.
In a bowl, mix shallot with vinegar and leave to stand for 5 minutes.
Spread the truffle oil and 2 tbsp olive oil through the shallot mixture and season to taste with salt and pepper.
In other bowl, stir crème fraîche with mustard and 1-2 tbsp water into thin sauce, season with salt and pepper.
Spread the entrecotes with 1 tbsp olive oil and sprinkle with salt and pepper to taste.
In frying pan with non-stick coating meat on high heat in 2 min.
Brown bowls, halfway turning.
Remove the meat from the pan and let it cool slightly.
Cut the prime ribs with thin, smooth knife into thin slices and spread slices on four plates.
Give cream sauce over meat.
Mix watercress with shallot dressing and place in the middle on meat.
Sprinkle with pine nuts..