Beef Carpaccio Recipe
Mozzarella, arugula, roasted red pepper vinaigrette, parmesan crisp
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 30-45 minutes until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a serving plate, slightly overlapping.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, roasted red peppers, salt, and black pepper to create the vinaigrette.
- 4
Prepare the Mozzarella and Parmesan
Slice the mozzarella cheese into thin rounds and grate the Parmesan cheese.
- 5
Assemble the Carpaccio
Top the beef slices with mozzarella, arugula, and drizzle the roasted red pepper vinaigrette over the top. Finish with a sprinkle of grated Parmesan cheese.
- 6
Serve
Serve immediately, garnished with additional black pepper if desired.