Beef Carpaccio Recipe
center-cut Angus beef tenderloin, topped with Chef Tony's farm fresh arugula, served with toast points and truffle butter.
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Ingredients
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Beef Carpaccio
Toast Points
Truffle Butter
Method
Beef Carpaccio Preparation
- 1
Prepare the Beef
Wrap the center-cut Angus beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm but not frozen solid. This makes it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, thinly slice the beef tenderloin into paper-thin slices. Arrange the slices on a large plate, overlapping them slightly.
- 3
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper. Drizzle this over the arranged beef slices.
- 4
Add Arugula and Parmesan
Top the beef slices with the fresh arugula and shave the Parmesan cheese over the top.
Toast Points Preparation
- 5
Prepare the Baguette
Preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch thick slices.
- 6
- 7
Toast in Oven
Place the baguette slices butter-side up on a baking sheet. Bake in the preheated oven for about 8-10 minutes or until golden brown and crispy.
Truffle Butter Preparation
- 8
Mix Truffle Butter
In a small bowl, combine the unsalted butter and truffle oil. Mix until well blended. You can adjust the amount of truffle oil to taste.
- 9