Beef Tenderloin Carpaccio Recipe

Time30m

Serves4

Thinly sliced tenderloin served with crisp capers, shallots, arugala and truffle oil.

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. This will make it easier to slice thinly.
2
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap. Using a sharp knife, slice the tenderloin as thinly as possible. Arrange the slices on a large platter, slightly overlapping each piece.
3
Prepare the Toppings
Finely chop the shallot and drain the capers. In a small bowl, combine the capers, shallots, and arugula. Drizzle with olive oil, truffle oil, and season with salt and black pepper.
4
Serve
Spoon the caper and arugula mixture over the sliced beef. Drizzle with additional truffle oil if desired. Serve immediately.