Recipe information
Grainy mustard, roasted garlic, grana padano parmesan, crispy capers, herb crostinis
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Main Ingredients
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
1. Slice the Beef
Once the beef is firm, remove from the freezer and slice as thinly as possible using a sharp knife.
2. Plate the Carpaccio
Arrange the sliced beef on a serving platter. Dot with grainy mustard and spread the roasted garlic over the top.
3. Add Cheese and Capers
Shave the Grana Padano cheese over the beef, then scatter the crispy capers on top.
4. Serve
Serve the beef carpaccio with the herb crostinis on the side for dipping.