Carpaccio* Recipe
Shaved tender beef, field greens, capers, mustard aioli, grated Grana Padano
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Ingredients
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Main Ingredients
Mustard Aioli
Method
Preparation of Beef
Prepare the Beef
Using a sharp knife, trim any excess fat from the beef tenderloin. Wrap it tightly in plastic wrap and place it in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Use a sharp knife to slice the beef as thinly as possible. It should be almost translucent. Arrange the slices on a large serving platter.
Mustard Aioli Preparation
Make the Mustard Aioli
In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and black pepper. Whisk until smooth and well blended.
Assembly
Assemble the Carpaccio
Drape the field greens over the sliced beef tenderloin on the platter. Scatter the capers over the greens and beef.
Serve with Aioli
Drizzle the mustard aioli generously over the top of the carpaccio. Finally, grate the Grana Padano cheese over the dish to finish. Serve immediately.
