You will need
    • For carpaccio:
    • 200 g marbled beef;
    • 40 g of Parmesan;
    • 20 g arugula;
    • 10 g capers;
    • 20 g of olive oil;
    • lemon;
    • 5 g of mustard;
    • small red onion;
    • 5 g balsamic vinegar.
    • For steak with cream sauce:
    • 400 g beef;
    • bulb;
    • olive oil;
    • parsley
    • cilantro;
    • bell pepper;
    • 50 g cream;
    • ground black pepper
    • salt.
Take a fillet of marbled beef and sauté it in olive oil one minute on each side until a light Golden brown. Allow the meat to cool, then wrap it in plastic wrap and store in the freezer for 40 minutes. In it, the beef will become firmer and it will be easier to slice into thin chips.
Prepare the filling. To do this, chop onion, add mustard, lemon juice, balsamic vinegar and stir until smooth.
Remove from the freezer the beef and using a sharpened knife cut it into thin slices. They must be very thin, almost transparent. To achieve this one simple trick. Take two sheets of waxed paper, put between them a slice of beef and gently go over it with a rolling pin. Do a similar manipulation with each slice of beef.
Lay meat slices on a platter, season with pepper, drizzle with a little dressing on top, scatter the capers and chopped thin strips of Parmesan. The middle of the plate crown a mound of arugula. You can decorate the carpaccio cut into two halves cherry tomatoes.
Try to cook beef steaks under creamy sauce. To do this, slice the meat into steaks, thickness of about 2 inches. Rinse them with cold water and dry with paper napkins. The meat must be as dry.
Will rascality on high heat a few drops of olive oil, that would be enough, as when roasting beef will highlight intermuscular fat. Put the steaks on the pan and fry them for 4 minutes on each side until the formation of a crust. In this case, they will have an average degree of deep-fried If you prefer a rare steak, cook the meat no more than 2 minutes. Place the beef on a dish, pepper and salt.
Prepare the sauce for the steak. Finely chop bell pepper and onion. Sauté them in hot oil until translucent. Then turn the vegetables using a blender to puree, adding the parsley and coriander.
Put the puree in a pan, add the cream and boil down the mixture until the consistency of liquid sour cream. Generously pour the steak sauce. Always serve this dish right from the pan on pre-heated plates. This will ensure the fullness of such an exquisite taste of marbled beef.