Beef Carpaccio With Redcurrant, Radish, Treviso & Anchovy Cream - Cuisine Magazine - From New Zealan
Sticking to the tradition of raw and focussing on red and white, this dish has been reinvented to eat more like a salad. View the recipe collection here
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.
Ingredients
- 300g beef, eye fillet or New Zealand wagyu
- 30ml neutral oil
- 50ml sour cream
- 50ml cream
- 10g capers
- 4 brown anchovies
- 40g redcurrant preserve
- 40ml red wine vinegar
- 250g treviso lettuce, core removed
- 40g radish shoots, to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Carpaccio of wagyu beef, cream of sweet gorgonzola and sakura shrimps - Gorgonzola DOP
en.gorgonzola.com
Beet Carpaccio | Experience Life
experiencelife.lifetime.life
Japanese Beef Carpaccio | Beef Recipe | Jamie Oliver Recipes
jamieoliver.com
Zesty Beef Carpaccio
dailyfix.co.za
Thai Red Curry Carpaccio | Aussie Beef & Lamb | Thailand
thailand.aussiebeefandlamb.com
Aussie Wagyu ‘Beef Mac’ Carpaccio | Aussie Beef & Lamb | Food Service | North America
foodservice.aussiebeefandlamb.com
Beef Carpaccio, Anchovy Aioli
anotherfoodblogger.com
Beef Carpaccio | RICARDO
ricardocuisine.com