Beef Carpaccio (gm) Recipe
Goat cheese creme, oven dried tomato, truffle oil, arugula, fried capers, piadini crisps
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Ingredients
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Main Ingredients
Goat Cheese Crème
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Prepare the Goat Cheese Crème
In a mixing bowl, combine goat cheese, heavy cream, lemon juice, salt, and black pepper. Using a hand mixer or whisk, blend until smooth and creamy. Adjust seasoning to taste. Set aside.
- 3
Prepare the Oven Dried Tomatoes
If you don't have pre-made oven dried tomatoes, slice fresh tomatoes in half, drizzle with olive oil, sprinkle with salt, and dehydrated in a low oven (about 90°C or 200°F) for 2-3 hours until dried.
Assembly
- 4
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap. Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large serving platter.
- 5
Add Goat Cheese Crème
Dollop the goat cheese crème evenly over the beef slices.
- 6
Add Toppings
Scatter the arugula, oven dried tomatoes, and fried capers over the beef and goat cheese.
- 7
Finish with Truffle Oil
Drizzle the truffle oil over the assembled carpaccio for a rich flavor.
- 8
Serve with Piadini Crisps
Serve the carpaccio with piadini crisps on the side for a crunchy texture.
