Carpaccio de courgette viande de boeuf sauce aubergine

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Carpaccio de courgette viande de boeuf sauce aubergine. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Carpaccio de courgette viande de boeuf sauce aubergine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carpaccio de courgette viande de boeuf sauce aubergine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carpaccio de courgette viande de boeuf sauce aubergine is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carpaccio de courgette viande de boeuf sauce aubergine estimated approx 30 min.

To begin with this particular recipe, we must prepare a few components. You can cook Carpaccio de courgette viande de boeuf sauce aubergine using 7 ingredients and 3 steps. Here is how you can achieve that.

Frais rafraîchissant parfait pour les fortes chaleurs et loin très lourd 🥵👍🏼

Ingredients and spices that need to be Take to make Carpaccio de courgette viande de boeuf sauce aubergine:

1. Le nécessaire pour un barbecue parfait
2. 3 belle côte de bœuf
3. Sauce maison d’aubergine avec au dernier moment un filet d’huile pour diluer
4. 1/2 courgette par personne soit 3 grosses courgettes vertes
5. Quelques tomates cerises en déco coupé en quartier
6. sel poivre
7. Filet d’huile persillade

Steps to make to make Carpaccio de courgette viande de boeuf sauce aubergine

1. Laver vos courgettes et les couper en fines rondelles. Citronnée les légèrement pour la conservation.
2. Faire son barbecue et faites cuire en gardant l’intérieur de la viande rouge (comme sur la photo) assaisonnée et en attendant la cuisson de la viande, préparer de son côté une sauce au choix ce qui équilibrera avec la viande.
3. Passer à la présentation. Dans votre assiette avec les fines rondelles de courgettes citronnée faites une sorte de fleur, ajouter en faisant une virgule votre sauce d’aubergine pour ma part et découper en quatre votre côté de bœuf pour que dans votre assiette vous ayez deux morceaux superposés.
   Votre petit filet d’huile persillade sel poivre en pincée et déguster :)
   
   Bonne ap’

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