Michel CHAPOUTIER

La recette de Marius

Beef carpaccio with olive vinaigrette

Beef carpaccio with olive vinaigrette

Preparation time: 15 minutes
Cook time: no

Serves 4

450g fillet or rump steak cut into thin slices
20 green olives
1 sprig fresh basil
1 tbsp pine nuts or slivered almonds
3 tbsp olive oil
1 tsp mild vinegar (sherry, balsamic)
2  anchovies
1 pinch mild cayenne
Optional: herbs, cherry tomatoes


Blend coarsely 16 olives, pine nuts or almonds, basil leaves, anchovies and oil.

Arrange the meat on plates, overlapping slightly. If you are not serving immediately, cover and refrigerate.

Season the meat with a drizzle of olive sauce. Cut the remaining 4 olives into 8 wedges. Arrange nicely on the meat.

Serve immediately, garnished with a cherry tomato cut into wedges and few herbs leaves.

Enjoy with a green salad, French fries and red Marius.


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