Beef Carpaccio* Recipe
Recipe information
Make Beef Carpaccio* in just 30m. 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
Beef Carpaccio
Preparation
1. 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.
2. 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.
3. 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.
4. Prepare the Garnishes
Finely chop the red onion and rinse the capers. Set aside.
5. 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
6. 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.
7. Serve
Serve the carpaccio immediately with the toasted crostini on the side.
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