Christopher's Carpaccio (Toast Pelle Janzon)

This recipe serves 4.

• Tenderloin, cut in half-inch slices
• Toast
• 4 egg yolks
• Bleak roe (preferably from Kalix, Sweden)
• Finely chopped red onion
• Sour cream
• Horseradish
• Chives
• Lemon
• 1 bottle of Châteauneuf-du-Pape Mont Redon 2008

First, drink the wine. Now, use the empty bottle to pound the tenderloin approximately 5 mm thin. Butter a slice of toast and drape the tenderloin over it. Press fresh lemon on top and then mount with a spoon of sour cream and a spoon of roe. Carefully place the egg yolk on top of the roe and finish off with finely chopped chives, red onion and grated horseradish. Fold the meat over all the good stuff, shove your knife through it to puncture the yolk and dig in!

Think you have a better Carpaccio recipe? Click here to send us your recipe.

Recommended booze:

Non-girlie beer. You need something a bit chewier. Weiss-beer works fine, odd as it might sound.