Carpaccio Di Manzo Recipe
Recipe information
Make Carpaccio Di Manzo in just 45m. Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette
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Ingredients
Carpaccio Ingredients
Preparation Instructions
1. 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.
2. 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.
3. 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.
4. Assemble the Dish
Top the beef slices with baby arugula, halved heirloom cherry tomatoes, and caperberries. Drizzle the vinaigrette over the top.
5. Finish with Cheese
Using a vegetable peeler, shave the Parmigiano Reggiano over the top of the assembled dish.
6. Serve
Serve immediately as an appetizer or light main course.
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