Beef Carpaccio Recipe
arugula | lemon oil | grana padano | crispy caper | lemon garlic aioli
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Ingredients
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Beef Carpaccio
Lemon Garlic Aioli
Method
Beef Carpaccio Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze it for about 1-2 hours until firm but not frozen solid. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and carefully slice it as thinly as possible using a sharp knife. Arrange the slices on a serving plate in a circular pattern.
- 3
Prepare the Toppings
In a small bowl, combine the lemon juice, olive oil, salt, and black pepper. Drizzle this mixture over the beef slices. Scatter the arugula and crispy capers on top.
- 4
Grate the Cheese
Using a grater, shave the grana padano cheese over the top of the carpaccio for garnish.
Lemon Garlic Aioli Preparation
- 5
Make the Aioli
In a bowl, combine the mayonnaise, minced garlic cloves, lemon juice, olive oil, and salt. Whisk until smooth and well-combined.
- 6
Serve
Serve the aioli alongside the beef carpaccio for dipping or drizzling.