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:

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.


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