Carpaccio of roast beef with persillerods cream

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Carpaccio of roast beef with persillerods cream

		Balsamic vinegar
		Olive oil
		Parmesan planed
		Pepper
		Roasted pine nuts
		Salt
		Black pepper
1	dl	Flat-leaf parsley and dill
1	package	Rocket
2	tbsp	Sour cream
5	dl	By parsley roots and the sauce from roast beef with white wine braiserede parsley roots "
8	slices	Roast beef

Instructions for Carpaccio of roast beef with persillerods cream

To prepare the Carpaccio of roast beef with persillerods cream recipe, please follow these instructions:

Blend parsley roots (in sauce) with herbs and sour cream. Season with salt and pepper. Put rinse on a platter. Planer parmesan over it, put the Arugula and pine nuts and drizzle with oil and balsamic vinegar. Season with salt and black pepper. Server parsley cream beside it with a slice of good bread.