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.
Carpaccio
Horseradish Cream
Crostini
Method
Carpaccio
- 1
- 2
Slice the Steak
Once firm, remove the steak from the freezer. Using a sharp knife, slice the steak as thinly as possible against the grain. Arrange the slices on a large serving platter.
- 3
Dress the Carpaccio
Drizzle the olive oil and fresh lemon juice over the steak slices. Season with salt and black pepper to taste. Top with arugula and shaved Parmesan cheese.
Horseradish Cream
- 4
Mix the Ingredients
In a small bowl, combine the sour cream, prepared horseradish, Dijon mustard, salt, and black pepper. Mix well until smooth.
- 5
Adjust Seasoning
Taste the horseradish cream and adjust the seasoning with additional salt and pepper if necessary. Refrigerate until ready to serve.
Crostini
- 6
Prepare the Baguette
Preheat the oven to 400°F (200°C). Slice the French baguette into 1/2-inch thick slices.
- 7
Brush with Olive Oil
In a small bowl, mix the olive oil and minced garlic. Brush this mixture onto both sides of each baguette slice.
- 8
Toast the Crostini
Arrange the slices on a baking sheet and bake in the preheated oven for about 8-10 minutes or until golden brown and crisp. Remove from the oven and let cool slightly.