French Beef Carpaccio with Parmesan cheese



1 serving(s)
Prep: 10mn(s)
Cook: 15mn(s)


  • 1 layer of De La Valley French Beef Carpaccio
  • 1  large shallot
  • 2  tablespoons red wine vinegar
  •  Salt and pepper
  • 1  teaspoon capers, rinsed
  • 1  small fennel bulb, very thinly sliced
  •  A few arugula or parsley leaves
  • 2  teaspoons finely chopped chives
  •  Fruity extra-virgin olive oil
  • 1  ounce Parmesan cheese, for garnish
  •  Lemon juice


French Beef Carpaccio instruction:

Step 1: Take the Beef Carpaccio from the freezer and rest until the room temperature.

Step 2: Transfer the Beef Carpaccio onto a plate by flipping it on the top.

Step 3: Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.

Step 4: Top each slice with some pickled shallot, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon)

Step 5: With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.

Enjoy with toasted bread!