Beef Carpaccio** Recipe
Thinly sliced raw beef tenderloin, topped with capers, shaved parmesan cheese then drizzled with EVO and Imported Dijon Mustard. Served with mixed greens.
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Ingredients
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Main Ingredients
Salad Ingredients
Method
Preparation of Beef Carpaccio
- 1
Chill the Beef Tenderloin
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes. This will make it easier to slice thinly.
- 2
Slice the Beef
Once chilled, remove the beef from the freezer and using a sharp knife, slice it as thinly as possible. Arrange the slices on a large serving plate in a circular pattern.
Assembly and Dressing
- 3
Add Toppings
Sprinkle the capers evenly over the sliced beef. Then, sprinkle the shaved Parmesan cheese on top.
- 4
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil and Dijon mustard until well combined.
- 5
Drizzle and Season
Drizzle the olive oil and mustard dressing over the beef carpaccio. Season lightly with salt and freshly cracked black pepper to taste.
Mixed Greens Preparation
- 6
Toss the Mixed Greens
In a separate bowl, combine the mixed greens with lemon juice, salt, and black pepper. Toss gently to coat.
- 7
Serve
Place the dressed mixed greens on the side of the plate or on top of the carpaccio, as desired. Serve immediately.