Kumarhane eğlencesini dijital dünyaya taşıyan Bettilt bölümünde her zevke hitap eden seçenekler mevcut.
Kumarhane eğlencesini evinize taşıyan Bettilt kullanıcıları büyülüyor.
Türkiye’deki bahis severlerin ilk tercihi Bettilt giriş olmaya devam ediyor.
Türk oyuncular rulet oynamayı hem eğlenceli hem stratejik bulur; bahis sitelerinden gelen mesajları engelleme bu deneyimi zenginleştirir.
Beef carpaccio with crispy capers
Ingredients
- 1x 400g centre-cut beef eye fillet
- ½ baguette, thinly sliced
- ½ cup (125ml) extra virgin olive oil, plus extra to brush
- ¼ cup baby capers, well drained
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 1 tsp honey
- Shaved pecorino, celery leaves and micro herbs (optional), to serve
Method
- Preheat oven to 180°C.
- Brush beef with olive oil and season generously with salt and freshly ground black pepper.
- Wrap tightly in cling film to make a round shape. Freeze for 30 minutes (this will make it easier to slice).
- Meanwhile, brush the baguette slices with olive oil and lay on a baking tray. Cook for 10 minutes or until golden and crisp. Set aside.
- Place a large frypan over high heat until smoking.
- Remove beef from freezer. Discard cling film.
- Add 2 tbs oil to the pan then cook beef, turning, for 3-4 minutes so the outside is scorched but the inside is raw. Set aside.
- Wipe the pan clean and then heat remaining 1/3 cup (80ml) oil over medium-high heat. Add the capers and cook for 2-3 minutes until crisp. Drain on paper towel.
- Reserve the oil from the pan and place in a jug. Add the Dijon, lemon juice and honey. Season to taste.
- Thinly slice the beef and arrange on a platter. Scatter over crisp capers and drizzle over the dressing. Top with pecorino, celery leaves and herbs.
- Serve with crisp bread.
