- Oudendijk Millennium
- 200 g tender beef fillet

- 200 g mixed salad leaves: rucola, lamb’s lettuce, chicory, chervil, curly lettuce...

- 5 cl olive oil 

- Balsamic vinegar


Slice the meat very finely. Arrange the meat on a plate in the form of a fan. Season with pepper and salt and sprinkle with a little olive oil and balsamic vinegar.

Add some lettuce and some flakes of Oudendijk Millennium sprinkled over the carpaccio.


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