Carpaccio Recipe
Caesar style | pounded natural beef tenderloin | capers | scallions arugula | parmesan | garlic knot crostini | white truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Crostini
Method
Preparation
- 1
Prepare the Beef Tenderloin
Pound the beef tenderloin to about 1/4 inch thickness using a meat mallet. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- 2
Slice the Beef
Once firm, remove the beef from the refrigerator and slice it thinly against the grain. Arrange the slices on a large serving platter.
Assembly
- 3
Garnish the Carpaccio
Sprinkle the capers and finely chopped scallions over the sliced beef tenderloin. Drizzle with white truffle oil.
- 4
Add Arugula and Parmesan
Scatter arugula leaves on top of the beef and sprinkle grated parmesan cheese generously over the dish.
