Beef Carpaccio Recipe
AAA beef tenderloin, dijon aioli, fried capers, wild arugula, balsamic dressing, shaved grana padano, cracked black pepper + toasted crostinis
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Ingredients
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Beef Carpaccio
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 30 minutes to firm up. Once firm, thinly slice the beef using a sharp knife or meat slicer.
- 2
Make the Dijon Aioli
In a bowl, mix together the Dijon mustard and mayonnaise until well combined. Set aside.
- 3
Fry the Capers
Heat a small amount of oil in a pan over medium heat. Add the capers and fry until they are crispy. Remove and drain on paper towels.
- 4
- 5
Assemble the Carpaccio
On a serving platter, arrange the thin slices of beef in a single layer. Drizzle with balsamic vinegar and olive oil, and season with cracked black pepper. Top with wild arugula, fried capers, and shaved Grana Padano cheese.
- 6
Serve
Serve the beef carpaccio with the Dijon aioli and toasted crostinis on the side.
