Beef Carpaccio Recipe
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
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Beef and Toppings
Focaccia
Method
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
- 5
Serve
Serve the beef carpaccio with the mint parsley aioli on the side and rosemary focaccia toast points for dipping.