Photography recipe
Fotografía Chef Signature Chef

Prepare the vinaigrette by emulsifying the oil, vinegar and honey; leave out.
Halve the spring onions; then, lightly sauté trying not to burn them.
Sauté the slices of beef sirloin on a medium heat.
Finely julienne the cucumber and put it into iced water.
Arrange the carpaccio in a circle on a plate; decorate with the herb salad and crunchy...

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Prepare the vinaigrette by emulsifying the oil, vinegar and honey; leave out.
Halve the spring onions; then, lightly sauté trying not to burn them.
Sauté the slices of beef sirloin on a medium heat.
Finely julienne the cucumber and put it into iced water.
Arrange the carpaccio in a circle on a plate; decorate with the herb salad and crunchy cucumber; drizzle with warm vinaigrette; lightly season.
 

 

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Ingredients 4 persons
  • 60 g thinly sliced beef sirloin
  • Medium-sized cucumber (skinless and seedless)
  • 1 radish
  • 2 spring onions
  • 1 teaspoon honey
  • 1 teaspoon apple vinegar
  • Extra virgin olive oil
  • Iodized salt
  • Fresh ground black pepper
  • Herb salad for decoration.
Recipes. The Cook & Chef Institute