Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Carpaccio
Garlic Aioli
Crostini
Method
Beef Carpaccio
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 1 to 2 hours until firm but not frozen solid. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and unwrap it. Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large plate in an overlapping pattern.
- 3
- 4
Add Cheese
Using a vegetable peeler, shave the Parmesan cheese over the top of the beef carpaccio. Set aside while you prepare the garlic aioli.
Garlic Aioli
- 5
Make the Aioli
In a small mixing bowl, combine the mayonnaise, minced garlic cloves, lemon juice, and salt. Mix well until creamy and smooth. Adjust seasoning to taste.
Crostini
- 6
Prepare the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette into thin slices, about 1/2 inch thick.
- 7
Toast the Crostini
Arrange the baguette slices on a baking sheet. Brush both sides with olive oil. Bake in the preheated oven for about 5-7 minutes, or until golden brown and crispy. Remove from the oven and let cool.