Beef Carpaccio with Lemon and Parmesan

Refined, elegant and perfectly balanced, Champagne Brut Rosé from Maison Aspasie enhances every moment with a touch of sophistication. This vinous champagne, with its mineral freshness, goes wonderfully with dishes of character. Today we offer you a recipe for beef carpaccio which, accompanied by Brut Rosé, promises an unforgettable gastronomic experience.

Ingredients : 

• 300g tender beef fillet
• 50g fresh rocket
• 50g shaved parmesan
• 1 lemon
• 3 tablespoons of extra virgin olive oil
• Flower of salt
• Freshly ground black pepper
• A few capers (optional)
• A few fresh basil leaves for garnish

Instructions : 

Preparation of the meat: Place the beef fillet in the freezer for approximately 30 minutes. This will make it easier to cut into thin slices. Once firmed, take it out and cut it into very thin slices using a sharp knife.

Arrange the beef slices on a large plate in a single layer, being careful not to overlap.

Seasoning: Squeeze the lemon and gently sprinkle the carpaccio with the juice. Then pour in the olive oil evenly. Sprinkle with fleur de sel and freshly ground black pepper.

Garnish: Spread the rocket leaves and parmesan shavings over the carpaccio. Add some capers if desired for an extra touch of flavor.

Finish: Garnish with a few fresh basil leaves to add an aromatic and visually appealing note.

Tasting Tips

Beef Carpaccio, with its delicate flavors and melting texture, finds an ideal companion in Champagne Brut Rosé Aspasie. The orange-pink color of this champagne, its notes of wild strawberry, blood orange and quince, as well as its dry and fresh palate with pomelo acidity, create a perfect harmony with the subtlety of the carpaccio.

For optimal tasting, serve the champagne at a temperature of 9°C in a slender, curved glass. This glass format allows the delicate aromas to be concentrated and the freshness of the champagne to be preserved. Enjoy this unique moment, where each bite and each sip complement each other in a symphony of exquisite flavors.