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Carpaccio of beef, pears and poppy oil

Sans oeufs Emile NoëlEgg free Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 25 min |  Cooking time: /


  • 1 lemon
  • 1 organic pear with good skin
  • 40 g of hazelnuts
  • 50 g of Parmesan
  • 450 g of carpaccio of beef freshly sliced by your butcher


– Squeeze the juice from the lemon.
– In a bowl, mix 4/5ths of the lemon juice with 2 tablespoons of blue poppy oil and olive oil. Season with pepper and salt.
– Cut the pear (with its skin) into fine slices along its length. Lightly drizzle the pear slices with the remaining lemon juice.
– Set aside.
– Toast the hazelnuts in a dry pan, then crush them coarsely.
– Set aside.
– Use a peeler to create Parmesan shavings.
– Brush the bottom of a serving dish with the lemon oil mixture. Spread the beef carpaccio out and brush it lightly on its upper surface.
– Add the slices of pear on top of the meat.
– In the middle of the plate, place the arugula, then sprinkle with parmesan and chopped hazelnuts. Drizzle a dash of poppy seed oil on the plate. Season with salt and pepper to taste.

Recipe © C’est ma food

Pavot carpaccio automne Emile Noël

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