Beef carpaccio with salted lemon, crispy butter bread and caviar
- Second course
- Sevruga Imperial
- Alessandro Breda
Caviar on a meaty main course? Absolutely, and definitely meant to surprise your guests with unexpected ingredients like Sevruga Imperial caviar.
- 240 beef tenderloin
- 1 lemon
- 20 g salt
- 20 g sugar
- 60 g caviar
- 50 g fresh bread
- 50 g butter
- 50 g cream
- Salt as needed
- Pepper as needed
- Evo oi
Prepare the lemons a week in advance: cut them in half and cover them with salt and sugar mixed together, let them marinate a minimum of one week, then rinse them in running water. Cut the peel into thin julienne and keep it aside.
Cut the tenderloin into four slices, flatten them between two sheets of wax paper with the help of a meat tenderizer.
Cut the bread into 2 mm small cubes, saute with butter and a pinch of salt.
Place the meat on a flat plate, season with salt and pepper and brush with oil.
Garnish with lemon peel, caviar and toasted bread cubes. Finish with a few drops of cream semi-whipped with salt, pepper and a squeeze of lemon juice.