Beef Carpaccio Recipe
Grainy mustard, roasted garlic, grana padano parmesan, crispy capers, herb crostinis
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This makes it easier to slice thinly.
- 2
Make the Herb Crostinis
Preheat the oven to 375°F (190°C). Slice the baguette into thin rounds and arrange them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for about 8-10 minutes or until golden and crispy. Remove from the oven and sprinkle with chopped fresh herbs.
- 3
Roast the Garlic
Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes until golden and soft. Allow to cool, then squeeze out the garlic cloves.
- 4
Prepare the Capers
In a small skillet, heat a tablespoon of olive oil over medium heat. Add the capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.
Assembly
- 5
Slice the Beef
Once the beef is firm, remove from the freezer and slice as thinly as possible using a sharp knife.
- 6
Plate the Carpaccio
Arrange the sliced beef on a serving platter. Dot with grainy mustard and spread the roasted garlic over the top.
- 7
Add Cheese and Capers
Shave the Grana Padano cheese over the beef, then scatter the crispy capers on top.
- 8
Serve
Serve the beef carpaccio with the herb crostinis on the side for dipping.
