Carpaccio with horseradish dressing

Carpaccio with horseradish dressing,  wild rocket and Parmigiano-Reggiano cheese
  • 1

    Heat the olive oil in a frying pan and sear the beef for about 4–5 minutes until browned on all sides. Remove and leave to cool. Meanwhile make the dressing.

  • 2

    Whisk the olive oil, horseradish, lemon juice and mayonnaise in a bowl. Season generously. Finely slice the beef and arrange slightly overlapping on a serving plate.

  • 3

    Season well. Drizzle the dressing over the top, scatter over the capers, rocket leaves and Parmigiano-Reggiano cheese shavings and serve immediately.

  • 4

    To make the beef easier to slice thinly, after searing in a pan, pop it in the freezer for 30 minutes to firm up.

  • It’s ready!

The perfect



Discover it RULLY 1ER CRU

White or red Bourgogne wine like Rully 1er Cru.

Tasting tip

Discover the aromas of RULLY 1ER CRU

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