Beef Carpaccio Recipe
Rare tenderloin, red onions, gruyere cheese, balsamic drizzle on toast points.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes to firm it up for slicing. Once firm, use a sharp knife to slice the beef very thinly.
- 2
Prepare the Toast Points
While the beef is firming up, preheat your oven to 375°F (190°C). Slice the baguette into thin slices and arrange them on a baking sheet. Brush with olive oil and bake for about 5-7 minutes, or until golden and crispy.
- 3
Prepare the Toppings
Thinly slice the red onion and set aside. Grate or thinly slice the Gruyere cheese.
- 4
Assemble the Carpaccio
On a serving platter, arrange the thinly sliced beef. Top with red onion slices and Gruyere cheese. Drizzle with balsamic vinegar and season with salt and black pepper to taste.
- 5
Serve
Serve the beef carpaccio with the crispy toast points on the side for dipping or spreading.
