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Ingredients (4 people)

Beef carpaccio:

  • 300 g of beef striploin
  • Maldon salt
  • Black pepper
  • Smoked olive oil
  • Sakura Mix
  • Dijon mustard


  • 1 egg yolk (pasteurized)
  • 3 g of salt
  • 6 g of lime juice
  • 140 ml of olive oil

Bread sand:

  • 2 slices of rustic bread
  • 1 garlic clove
  • Fresh thyme
  • 20 ml of white wine or apple vinegar
  • Salt


First of all, massage the beef striploin with the mustard and add some
black pepper. Then, leave it to marinade for the night.

The following day, wrap the beef with film shaping it and freeze it.

To prepare the bread sand, fry the bread until browned. Once it is
done, put it on a tray with absorbent paper until it is completely dry.

Then, mix the fried bread, thyme, garlic and salt in a blender until it
gets a sandy texture. At that point, add the vinegar.

For the mayonnaise, leave all the ingredients out of the fridge until
they get up to room temperature. Then, pour the egg yolk in a bowl
with salt and the lime juice and beat it with an egg beater. At the same
time, pour the olive oil onto the bowl in a slow steady stream until
obtaining the texture of a mayonnaise.



Heat the bao bread and fill it with the mayonnaise. Introduce a piece
of beef striploin on top of it and finish adding purple onion salad.