Beef Carpaccio Recipe
carta di musica, colatura aioli, arugula
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Ingredients
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Main Ingredients
Colatura Aioli
Garnish
Method
Preparation of Beef
- 1
Slice the Beef
Using a sharp knife, slice the beef tenderloin into thin slices, about 2-3 mm thick. For best results, freeze the beef slightly for about 30 minutes beforehand to make slicing easier.
- 2
Arrange the Beef
Lay the slices of beef out in a single layer on a large serving platter, slightly overlapping them.
Making the Colatura Aioli
- 3
Prepare the Garlic
Mince the garlic clove finely. You can also use a garlic press for convenience.
- 4
Combine Ingredients
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, colatura, and olive oil. Whisk until smooth and well combined.
- 5
Season the Aioli
Add salt and pepper to taste. Adjust the seasoning as needed.
Assembling the Dish
- 6
Add Arugula
Sprinkle the fresh arugula over the arranged beef slices.
- 7
Drizzle Aioli
Spoon the colatura aioli generously over the beef and arugula.
- 8
Garnish
Finish with shaved Parmesan cheese and capers scattered on top.
Serving
- 9
Serve Immediately
Serve the beef carpaccio immediately while the ingredients are fresh. Enjoy with a side of crusty bread or crackers.