Carpaccio Recipe
Classic Beef Carpaccio from Grass Fed Free Roaming Florida Beef, dressed with a Truffle & Black Pepper Aioli, Balsamico Mushroom and shaved Parmigiano-Reggiano Cheese
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Ingredients
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Beef Carpaccio
Truffle & Black Pepper Aioli
Balsamico Mushrooms
Garnish
Method
Preparation of Beef Carpaccio
- 1
Slice the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes until firm. This makes it easier to slice thinly.
- 2
Slice and Plate
Once firm, remove the beef from the freezer and unwrap. Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large serving platter, slightly overlapping.
- 3
Season
Sprinkle the sliced beef with salt and freshly ground black pepper to taste.
Preparation of Truffle & Black Pepper Aioli
- 4
Mix Ingredients
In a medium bowl, combine the mayonnaise, truffle oil, minced garlic, fresh lemon juice, and ground black pepper.
- 5
Whisk Together
Whisk the ingredients together until smooth and creamy. Adjust seasoning with additional salt or pepper if desired.
Preparation of Balsamico Mushrooms
- 6
- 7
Add Balsamic Vinegar and Thyme
Stir in the balsamic vinegar and chopped thyme. Cook for an additional 2-3 minutes until the mushrooms are coated and the liquid has reduced slightly.
Assembly and Garnishing
- 8
Top with Mushrooms
Spoon the balsamico mushroom mixture evenly over the sliced beef on the platter.
- 9
Add Aioli
Drizzle the prepared truffle aioli over the arranged beef and mushrooms.
- 10
Garnish
Finish by shaving Parmigiano-Reggiano cheese over the top and adding fresh arugula for garnish. Serve immediately.
