BEEF CARPACCIO Recipe

Inspired by YaYa's Euro Bistro

Time30m

Serves4

shaved parmesan, arugula, white balsamic vinaigrette, capers, truffle crème fraiche, ciabatta crostinis

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Ingredients

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Beef Carpaccio Ingredients

1 1/8 lb (0.5 kg) Beef tenderloin

3 1/2 oz (100 g) Shaved parmesan cheese

1 3/4 oz (50 g) Arugula

3 tbsp White balsamic vinegar

2 tbsp olive oil

2 tbsp Capers

3 1/2 oz (100 g) Truffle crème fraîche

1 loaf Ciabatta bread

to taste Celtic sea salt

to taste black pepper

Method

Preparation Directions

Prepare the Beef

Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour until it firms up. This will make it easier to slice thinly.

Make the Vinaigrette

In a small bowl, whisk together the white balsamic vinegar, olive oil, salt, and black pepper until emulsified. Set aside.

Slice the Beef

Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large serving plate, slightly overlapping.

Assemble the Dish

Sprinkle the shaved parmesan, arugula, and capers over the beef slices. Drizzle the white balsamic vinaigrette over the top.

Serve with Crostinis

Slice the ciabatta loaf into thin slices, brush with olive oil, and toast in a preheated oven at 200°C (400°F) for about 5-7 minutes until golden brown. Serve with truffle crème fraîche on the side.