Beef Carpaccio Recipe
Thin sliced beef tenderloin, fried capers, shaved Parmigiano, arugula, parmesan crostini, vinaigrette
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Ingredients
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Beef Carpaccio
Parmesan Crostini
Method
Beef Carpaccio
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
- 3
Fry the Capers
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the capers and fry for about 2-3 minutes until crispy. Remove and place on a paper towel to drain.
- 4
Prepare the Vinaigrette
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper to taste.
- 5
Assemble the Dish
Drizzle the vinaigrette over the beef slices, top with fried capers, and scatter arugula and shaved Parmesan cheese over the top. Serve immediately.
Parmesan Crostini
- 6
Prepare the Baguette
Preheat your oven to 200°C (400°F). Slice the baguette into 1/2 inch thick slices.
- 7
Toast the Crostini
Brush both sides of the baguette slices with olive oil and place them on a baking sheet. Bake for 5-7 minutes until golden brown and crisp.
- 8
Add Parmesan
Sprinkle the grated Parmesan cheese over the toasted bread and return to the oven for an additional 2-3 minutes until the cheese melts.
- 9
Serve
Remove from the oven and allow to cool slightly before serving alongside the beef carpaccio.