The beef is the main element. It is in the chromatic range, bringing a soft and meaty texture.
The parmesan is salty. Its maturity brings umami flavors in harmony with the Champagne’s mellow notes acquired with age.
The large capers are crunchy textural elements, and impart a vegetal acidity that stimulates the tasting of the dish with Moët Impérial Rosé.
The raw beef / parmesan / caper combination creates a triptych in line with the structure, maturity and vivacity of Moët Impérial Rosé.
RECIPE
Mix 1tsp spicy mustard with 1tsp of honey. Gradually stir in 80ml of olive oil. Season with salt and pepper.
Rinse 600g of beef fillet under cold water, pat dry and thinly slice with an extra sharp knife. Place beef between cling film and pound into thinner slices, then serve onto plates.
Coarsely grate 30g parmesan cheese and sprinkle over beef. Add capers and drizzle honey and mustard dressing over. Serve and enjoy.
