Beef Carpaccio Recipe
shaved raw filet, arugula, parmesan, dijonaise & beef fat bread crumbs
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Ingredients
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Beef Carpaccio
Method
Preparation of Beef
- 1
Chill the Filet
Wrap the filet mignon in plastic wrap and place it in the freezer for about 30 minutes to firm up. This will make slicing easier.
- 2
Slice the Filet
Once the filet is firm, remove it from the freezer, unwrap it, and use a sharp knife to slice it as thinly as possible. Ideally, the slices should be almost translucent.
- 3
Arrange the Beef
Lay the slices of beef in a single layer on a large serving plate or platter.
Toppings and Dressing
- 4
- 5
Make the Dressing
In a small bowl, whisk together the Dijon mustard, olive oil, salt, and black pepper to create a dressing.
- 6
Add Toppings
Sprinkle the arugula over the sliced beef. Drizzle the dressing over the top.
- 7
Finish with Parmesan
Use a vegetable peeler to shave the Parmesan cheese over the arugula and beef. Ensure even coverage.
Beef Fat Breadcrumbs
- 8
Prepare the Breadcrumbs
In a small skillet over medium heat, melt the beef fat (or beef trimmings) until it is liquid.
- 9
Toast the Breadcrumbs
Add fresh breadcrumbs to the melted fat and toast until golden brown and crispy. Remove from heat and let cool slightly.
- 10
Garnish
Sprinkle the crispy beef fat breadcrumbs over the carpaccio for added texture and flavor.
