Carpaccio Di Carne Recipe
Thin sliced raw filet mignon, shaved parmigiano, basil aioli, and capers with truffle oil.
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Ingredients
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Main Ingredients
Basil Aioli
Method
Preparing the Carpaccio
- 1
Slice the Filet Mignon
Place the filet mignon in the freezer for about 30 minutes to firm it up, making it easier to slice. Once firm, use a sharp knife to cut the meat into very thin slices. Arrange the slices on a chilled serving plate in a single layer.
- 2
Add Capers
Sprinkle the capers evenly over the arranged slices of filet mignon.
- 3
Drizzle with Truffle Oil
Drizzle the truffle oil over the carpaccio, ensuring an even distribution.
- 4
Shave the Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese and scatter the shavings over the carpaccio.
Making the Basil Aioli
- 5
Blend Ingredients
In a food processor, combine the fresh basil leaves, garlic clove, mayonnaise, lemon juice, and salt. Blend until smooth and creamy.
- 6
Taste and Adjust
Taste the aioli and adjust the salt if necessary. If you prefer a thinner consistency, you can add a little water or more lemon juice.