with a chocolate and balsamic vinaigrette
A chocolaty recipe by the Michelin-starred chef Bernhard Diers.
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.