Beef Carpaccio Recipe
Thinly sliced beef tenderloin served with micro-arugula, capers, parmesan, lemon juice, EVOO with parmesan crisp
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Ingredients
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Beef Carpaccio
Parmesan Crisp
Method
Beef Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 1 hour. This will make it easier to slice thinly.
- 2
Slice the Beef
Once the beef is firm but not frozen, remove it from the freezer. Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick). Arrange the slices on a large plate, slightly overlapping each piece.
Assembly
- 3
Add Toppings
Evenly distribute the micro-arugula over the sliced beef. Sprinkle the capers on top.
- 4
Drizzle Dressing
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper. Drizzle this dressing over the beef and arugula.
- 5
Finish with Parmesan
Shave or grate fresh parmesan cheese over the top of the dish to your liking.
Parmesan Crisp Preparation
- 6
Make the Parmesan Crisp
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds (about 2 tablespoons each) of grated parmesan cheese on the baking sheet, spacing them about 2 inches apart.
- 7
Bake
Bake in the preheated oven for about 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let cool slightly before transferring to a wire rack to cool completely.
