Beef carpaccio

with a chocolate and balsamic vinaigrette

A chocolaty recipe by the Michelin-starred chef Bernhard Diers.


Serves: 4

Preparation time: 30 min.


For the carpaccio:

8 oz non-sinewy fillet of beef



For the vinaigrette:

3½ tbsp balsamic vinegar

1½ oz sugar

⅓ oz RITTER SPORT Dark Chocolate

2 pinches of salt


1 tsp of oil

possibly a dash of blackcurrant juice




Finely chop the chocolate. Boil up the balsamic vinegar in a pan with the sugar and reduce slightly. Then add the chocolate and melt, stirring constantly. Season with salt and pepper,


1. Brush four plates with a light olive oil and sprinkle with a little salt and pepper.

2. Cut the fillet of beef into rough chunks. Place each chunk separately between two sheets of clear film and pound with a flat tenderiser until extremely thin.

3. Arrange the slices of fillet of beef on the prepared plates. Dribble with the chocolate vinaigrette and serve immediately.

Tip: the vinaigrette should be prepared with fresh ingredients and served immediately. If it is too thick when cool, heat up again briefly or add a little blackcurrant juice.


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