Beef Carpaccio Recipe
tenderloin, capers, dijon mustard, horseradish cream, asiago, watercress + baby arugula salad, dijon vinaigrette
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Ingredients
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Beef Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. 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 with a sharp knife. Arrange the slices in a single layer on a serving platter.
- 3
Make the Horseradish Cream
In a small bowl, mix the horseradish cream with a pinch of salt and pepper. Set aside.
- 4
Prepare the Salad
In a separate bowl, combine the watercress and baby arugula. Drizzle with olive oil and red wine vinegar, and season with salt and pepper. Toss gently to combine.
- 5
Add Toppings
Spread the Dijon mustard evenly over the beef slices. Scatter the capers and shaved Asiago cheese over the top.
- 6
Serve
Top the beef carpaccio with the watercress and arugula salad. Serve immediately with extra horseradish cream on the side.
