Beef Carpaccio is an elegant and classic Italian dish. It is simple and light and makes for an impressive starter to any meal.
This dish is made with raw beef, dressed in a mustard mayonnaise and topped with baby arugula. Because the beef is served raw it is very important that you get a quality cut of beef. You will want a beef fillet or beef tenderloin. These cuts are both extremely tender and will melt in your mouth.
Beef Carpaccio
Ingredients
½lb. Beef tenderloin
1C Baby arugula
2 oz. Pecorino romano, shaved into thin slices
1t Capers
1 Garlic clove, minced
2t Dijon mustard
1 Egg yolk
¼t Sugar
1t White wine vinegar
2T Olive oil
2T Vegetable oil
Sea Salt
Fresh ground pepper
Directions
Wrap the beef in plastic wrap and tighten each end. Place in freezer for 1 hour. Refrigerate serving plates for an hour prior to serving.In a small mixing bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar. Slowly whisk in the olive oil and vegetable oil. Season with salt and pepper.
With a very sharp knife, trim off all the fat from the beef, then slice the meat as thinly as possible. Place the beef in a single layer on plastic wrap, so they do not overlap. Top with another sheet of plastic wrap. Using a rolling pin, gently roll over the beef so that it spreads out and becomes paper-thin.
Drizzle the serving plates with a little olive oil and sprinkle with salt. Place the beef on the serving plate, top with arugula, drizzle the dressing over the beef and arugula, sprinkle on the capers and top with the shaved cheese. Season with the entire plate with sea salt and fresh ground pepper.
Cibo E Famiglia 