Fried carpaccio burgers

Total time: 1hr 30m
Preparation Time: 30m

For 4 people


Ivo Adam

Nutritional Information

Contains 166 Kcal, 21g Protein, 0g Carbohydrates, 9g Fat


  • To marinate
  • 360 g beef tenderloin (e.g. Fine Food Limousin tenderloin steak)
  • 0.25 tsp sea salt (e.g. Fine Food Piment d'Espelette)
  • 2 tbsp olive oil (e.g. Fine Food olive oil with lemon)
  • 10 g grated Parmesan
  • 0.25 tsp Oriental spice mix (e.g. Fine Food Mérquen)
  • Meat burgers
  • 1 garlic clove, pressed
  • a little clarified butter
  • 1 sprig rosemary

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  • To marinate

    Thinly slice the meat using a sharp knife, place in a bowl. Add the oil and cheese, mix carefully, then season. Layer the meat and shape into 4 burgers using a metal cutter (approx. 7.5 cm in diameter), cover and marinate in the fridge for approx. 1 hr.
  • Meat burgers

    Heat the clarified butter in a frying pan. Briefly sauté the garlic and rosemary, add the burgers, fry for approx. 1 min. on each side (the burgers must remain raw on the inside).
  • Serve with:

    Fregola Sarda and tzatziki

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