Carpaccio Recipe
thinly sliced uncooked beef tenderloin, arugula, fresh tarragon citronette, parmigiano
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Ingredients
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Main Ingredients
Citronette
Method
Preparation
- 1
Prepare the Beef Tenderloin
Wrap the beef tenderloin in plastic wrap and freeze for about 30 minutes until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, slice the beef tenderloin as thinly as possible. Arrange the slices in a single layer on a serving platter.
Make the Citronette
- 3
Combine Ingredients
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
Assemble the Dish
- 4
Top the Beef
Drizzle the citronette over the sliced beef. Scatter arugula and tarragon over the top.
- 5
Add Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese over the top of the carpaccio.
- 6
Serve
Serve immediately as an appetizer or light main course.
