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

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

Prepare the Beef

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.

Make the Aioli

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.

Slice the Beef

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

Prepare the Garnishes

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.

Toast the Crostini

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.

Assemble the Carpaccio

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

beef carpaccio*

Recipe information

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