Beef carpaccio and fromage frais rolls - Jean Routhiau

Beef carpaccio and fromage frais rolls

Preparation : 15min

Cooking : 5min


For 2

  • Packet of 10 Beef Carpaccio slices
  • 125g fromage frais (such as St Morêt or Philadelphia)
  • 1 garlic clove
  • 10g fresh ginger
  • 10g lemon grass
  • 3 basil leaves
  • 2 teaspoons olive oil
  • 1 pinch fine salt
  • 1 pinch freshly milled white pepper


  • Separate and defrost the individual Beef Carpaccio slices, without removing their individual greaseproof paper.
  • Finely chop the garlic clove, lemon grass and ginger till almost of a purée consistency.
  • Finely chop the basil leaves.
  • Place the fromage frais in a salad bowl, add the chopped garlic, ginger and lemon grass and the chopped basil.
  • Add the salt, pepper and olive oil.
  • Mix well and place in a plastic piping bag.
  • Cut off the end of the bag to make an opening with a diameter of 1.5 to 2 cm.
  • On a plate, make sticks of fromage frais about 10 cm long with a diameter of 1.5/2 cm, and place in the freezer.
  • Remove the greaseproof paper from the slices of Beef Carpaccio.
  • Lay the slices of beef flat on the work surface and place a fromage frais stick on each slice of carpaccio.
  • Tightly roll each slice of beef around the fromage frais stick.
  • Cut off the ends of each fromage frais carpaccio roll to neaten (either a straight or slightly diagonal cut).
  • Serve two sticks for a starter, or one for an appetiser.

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