Recipe for Ceviche-style Beef
Discover how to prepare ceviche-style beef with this delicious recipe from chef Jean-Philippe Perol.
Ceviche, which comes from Peru, is best known as a way to prepare white fish, salmon, shrimp and other seafood. Beef ceviche is a delicious dish based on the same concept – but with an original twist. Not to be confused with steak tartare or beef carpaccio, ceviche features brighter notes, thanks to a refreshing marinade of lime juice and coriander.
Made with Meaux mustard and served on slices of classic baguette, this French interpretation of beef ceviche is an experience not to be missed!
Ingredients (4 servings)
- 400g fillet of beef
- 1 egg
- Meaux mustard (amount according to personal preference)
- 1 bunch coriander
- 1/4 bunch flat-leaf parsley
- Olive oil
- 1 lime
- 50g button mushrooms
- 1/4 bunch red radishes
- 1 spring onion
- 1/2 traditional French baguette
- Fleur de sel
Trim the fillet and slice it thinly. Keep in the fridge until ready to use.
Gently boil an egg for 1-3 minutes to pasteurise it. In a blender, combine the egg with mustard, herbs and enough olive oil until the dressing has the consistency of mayonnaise.
Slice the lime in half lengthwise. Remove the segments from one half, and juice the other half. Blend the lime juice with half of the light dressing, then season to taste. Pour this marinade over the thin beef slices and let it marinate.
Finely dice the mushrooms, shave the radishes and julienne the spring onion.
Slice the baguette in rounds and grill lightly. Spread dressing on each slice, then top with some marinated beef, lime segment and garnish. Sprinkle with fleur de sel and serve immediately with dressing on the side.
Enjoy to your heart’s content!
Enjoy a personalised culinary experience each month at Carte Blanche. Jean-Philippe Perol invites you to discover his recipes or create your own from a selection of meats and fish. This fine-dining spot nestled between the Eiffel Tower and the Champs-Elysées also features a remarkable wine cellar put together by master sommelier Jean-Luc Jamrozik.
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