Beef Carpaccio* Recipe

Time30m

Serves2

capers, EVOO, arugula, shaved Pecorino Romano, black truffle aioli, soft boiled egg, grilled bread

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 1 to 2 hours until firm. This will make it easier to slice thinly.
2
Slice the Beef
Once firm, remove the beef from the freezer and slice it as thinly as possible. Arrange the slices on a large plate or platter.
3
Prepare the Soft-Boiled Eggs
Bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes. Remove the eggs and place them in an ice bath for a few minutes. Peel the eggs and set aside.
4
Assemble the Carpaccio
Drizzle the sliced beef with extra virgin olive oil, and season with salt and freshly ground black pepper. Scatter capers and arugula over the beef.
5
Add Cheese and Aioli
Top the carpaccio with shaved Pecorino Romano cheese and dollops of black truffle aioli.
6
Serve with Eggs and Bread
Cut the soft-boiled eggs in half and place them on top of the carpaccio. Serve with grilled bread on the side.