Carpaccio Di Manzo Recipe

Name: Camille's Carpaccio Di Manzo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 kg Beef tenderloin; 100 g Baby arugula; 150 g Heirloom cherry tomatoes; 50 g Caperberries; 50 g Parmigiano Reggiano; 2 tbs Whole grain mustard; 4 tbs Olive oil; 1 tbs Red wine vinegar; null to taste Salt; null to taste Black pepper

Inspired by Camille's

Time45m

Serves4

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

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Ingredients

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Carpaccio Ingredients

1 1/8 lb (0.5 kg) Beef tenderloin

3 1/2 oz (100 g) Baby arugula

5.29 oz (150 g) Heirloom cherry tomatoes

1 3/4 oz (50 g) Caperberries

1 3/4 oz (50 g) Parmigiano Reggiano

2 tbs Whole grain mustard

4 tbs olive oil

1 tbs red wine vinegar

to taste Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Beef

Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for about 30 minutes to firm it up. This will make it easier to slice thinly.

Slice the Beef

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

Prepare the Vinaigrette

In a small bowl, whisk together the whole grain mustard, olive oil, red wine vinegar, salt, and black pepper to taste until well combined.

Assemble the Dish

Top the beef slices with baby arugula, halved heirloom cherry tomatoes, and caperberries. Drizzle the vinaigrette over the top.

Finish with Cheese

Using a vegetable peeler, shave the Parmigiano Reggiano over the top of the assembled dish.

Serve

Serve immediately as an appetizer or light main course.