with a chocolate and balsamic vinaigrette
A chocolaty recipe by the Michelin-starred chef Bernhard Diers.
Preparation time: 30 min.
For the Carpaccio:
½ lb. lean (non marbled) beef fillet
For the vinaigrette:
¼ cup balsamic vinegar
¼ cup sugar
350 oz. RITTER SPORT Dark Chocolate (approx. 1 square)
2 pinches of salt
1 Tbsp. of oil
Dash of blackcurrant juice to taste
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 tenderizer 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.