Beef Carpaccio* Recipe

Inspired by Malone's Hamburg

Time30m

Serves4

Ultra thin slices of beef with Parmesan-garlic aioli, capers, red onion, Parmesan shavings and peppery baby arugula with sherry vinaigrette; toasted crostini

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Ingredients

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Beef Carpaccio

1 pound beef tenderloin

1/2 cup Parmesan cheese

2 cloves Garlic

2 tablespoons capers

1/4 cup red onion

2 cups baby arugula

2 tablespoons sherry vinegar

4 tablespoons olive oil

1 teaspoon Celtic sea salt

to taste black pepper

1 loaf French baguette

Method

Preparation

Prepare the Beef

Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.

Make the Aioli

In a small bowl, combine minced garlic, Parmesan cheese, sherry vinegar, and olive oil. Mix well until smooth. Season with salt and black pepper to taste.

Slice the Beef

Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large platter.

Prepare the Garnishes

Finely chop the red onion and rinse the capers. Set aside.

Toast the Crostini

Preheat the oven to 400°F (200°C). Slice the French baguette into thin rounds. Arrange on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes until golden brown.

Assembly

Assemble the Carpaccio

Spread a thin layer of the Parmesan-garlic aioli over the beef slices. Scatter capers, red onion, and baby arugula over the beef. Drizzle with additional olive oil and season with salt and black pepper to taste.

Serve

Serve the carpaccio immediately with the toasted crostini on the side.