Beef Carpaccio Recipe
Recipe information
Make Beef Carpaccio in just 30m. Thin sliced beef, mint parsley aioli, fried capers, grated white truffle pecorino cheese, shaved Vidalia onion, olive oil. Served with rosemary focaccia toast points.
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Ingredients
Beef and Toppings
Focaccia
Preparation of Beef Carpaccio
1. Slice the Beef
Using a sharp knife, thinly slice the beef tenderloin into very thin pieces. Arrange them on a large plate in a single layer.
2. Make the Aioli
In a small bowl, combine the egg yolk, chopped mint, chopped parsley, and a pinch of salt. Slowly whisk in 1 tablespoon of olive oil until emulsified. Adjust seasoning to taste.
3. Prepare the Focaccia Toast Points
Preheat your oven to 375°F (190°C). Slice the focaccia into triangles and brush both sides lightly with olive oil. Place on a baking sheet and toast in the oven for about 10-12 minutes until golden and crisp.
Assembly
4. Plate the Carpaccio
Drizzle the thinly sliced beef with olive oil and season with salt and pepper. Top with fried capers, shaved Vidalia onion, and grated truffle pecorino cheese.
5. Serve
Serve the beef carpaccio with the mint parsley aioli on the side and rosemary focaccia toast points for dipping.
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