Beef Carpaccio Bruschetta Recipe

Time30m

Serves4

Thinly sliced, flash-seared tenderloin, arugula, lemon aioli, parmesan cheese, on grilled crostini

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Ingredients

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1
Prepare the Lemon Aioli
In a bowl, mix mayonnaise with lemon juice. Add salt and black pepper to taste. Set aside.
2
Prepare the Beef Tenderloin
Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the tenderloin for about 1-2 minutes on each side until browned but still rare inside. Remove from heat and let it rest.
3
Slice the Beef
Once the beef has rested, slice it thinly using a sharp knife.
4
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices. Brush both sides with olive oil and place on a baking sheet. Toast in the oven for about 5-7 minutes, or until golden brown.
5
Assemble the Bruschetta
On each toasted crostini, place a few arugula leaves, followed by a slice or two of the beef. Drizzle with lemon aioli and sprinkle with grated parmesan cheese.
6
Serve
Arrange the assembled bruschetta on a platter and serve immediately.