Beef Carpaccio Recipe

Preparation

1. 1

   Prepare the Beef

   Wrap the beef tenderloin in plastic wrap and freeze for about 1-2 hours until firm. This will make it easier to slice thinly.

2. 2

   Make the Vinaigrette

   In a small bowl, whisk together the lemon juice, grainy mustard, olive oil, and capers. Season with salt and black pepper to taste.

3. 3

   Slice the Beef

   Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large platter.

4. 4

   Assemble the Carpaccio

   Drizzle the vinaigrette over the beef slices. Scatter chopped shallots and sliced cornichons on top. Add arugula to the sides of the platter.

5. 5

   Finish with Cheese

   Use a vegetable peeler to shave the Grana Padano cheese over the beef and arugula. Serve immediately.