Beef carpaccio with pickles by Chef Sonia Benaoud, from the Louis XVI restaurant in Paris

Europe 1 12:50 p.m., May 28, 2022

Ingredients for 4 persons :

500g beef tenderloin or gite

1 chopped shallot

1 tablespoon fine capers

1 tablespoon chopped parsley

1 tablespoon Dijon mustard

4 tablespoons canola oil

2 tablespoons olive oil

6 gherkins cut into brunoise

2 tablespoons pickle brine (pickle water)

1 pinch of pepper

1 handful curly

5 flowers (pansies)

20 cl of liquid cream

1 sprig of mint

Recipe:

Cut the meat into Carpaccio that you will lay out flat on a plate.

For the mixture: Add a tablespoon of mustard, 2 tablespoons of olive oil, 4 tablespoons of rapeseed oil and 2 tablespoons of pickle water.

A mixture that you will coat on your meat.

Then you will cut your shallots, gherkins, capers and parsley into small pieces (add a pinch of pepper) then arrange them on your preparation. 

For the pickle caviar: 

Mix 10 gherkins with 2 tablespoons of olive oil, 1 teaspoon of almond powder and a lemon zest.

You will place this mixture on your toasted croutons with butter.

For the mint cream nothing could be simpler, you will need liquid cream, which you will brown in the mixer, with a pinch of salt and finely chopped mint. 

For the end of the dressing, arrange your pickles on your plate, carrots and red onions. 

To finish, add mint leaves to your whipped cream and flowers in the center of your curly lettuce.