BEEF CARPACCIO Recipe

Inspired by The Tenderloin Room

Time30m

Serves4

Thinly sliced beef tenderloin, pickled mustard seed, red onion, crispy garlic, parmesan, capers, served with toast points

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Ingredients

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Beef Carpaccio

1 pound beef tenderloin

1/2 cup pickled mustard seeds

1/4 cup red onion

1/4 cup crispy garlic

1/2 cup Parmesan cheese

2 tablespoons capers

2 tablespoons olive oil

1 tablespoon fresh lemon juice

to taste Celtic sea salt

to taste black pepper

8 pieces toast points

Method

Preparation

Prepare the Beef

Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 1 hour to firm it up, making it easier to slice thinly. Once firm, slice the beef as thinly as possible using a sharp knife.

Assemble the Carpaccio

Arrange the beef slices on a large serving platter, slightly overlapping each piece.

Add Toppings

Sprinkle the pickled mustard seeds, diced red onion, crispy garlic, grated parmesan, and capers evenly over the beef.

Dress the Carpaccio

Drizzle olive oil and lemon juice over the top. Season with salt and black pepper to taste.

Serve

Serve the carpaccio immediately with toast points on the side for dipping.