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Beef Carpaccio
Indulge in the luxurious flavors of Beef Carpaccio, a classic Italian dish that embodies elegance and simplicity. This dish features tender, thinly sliced raw beef tenderloin, drizzled with a zesty dressing of tangy lemon and rich olive oil, and topped with peppery arugula and shavings of aged Parmesan cheese. Originating from Venice, this dish is a culinary masterpiece that highlights the quality of the ingredients, making it a perfect starter for any special occasion or a delightful addition to your next dinner party.
Ingredients
- Beef tenderloin
- 1 pound, trimmed and frozen slightly for easier slicing
- Salt
- to taste
- Black pepper
- to taste
- Dijon mustard
- 1 tablespoon
- Extra virgin olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Arugula
- 2 cups, washed and dried
- Parmesan cheese
- 1/2 cup, shaved
Instructions
- Begin by placing the beef tenderloin in the freezer for about 30 minutes until it is firm but not completely frozen. This will make it easier to slice thinly.
- Once firm, remove the beef from the freezer and using a sharp knife, slice the beef into paper-thin slices. Arrange the slices neatly on a large serving platter.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper to create a tangy dressing.
- Drizzle the dressing generously over the arranged beef slices, allowing it to soak in slightly.
- Top the beef with fresh arugula and scatter shaved Parmesan cheese over the salad.
- Serve immediately, garnished with extra lemon wedges and freshly cracked black pepper if desired.
Tips
- For added flavor, consider marinating the beef slices in the dressing for 10-15 minutes before serving.
- Use a mandoline for ultra-thin slices if available.
- Pair with a crisp white wine, such as Pinot Grigio, to complement the dish.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 0 minutes Calories: 250 Fat: 18g Carbs: 2g Protein: 22g Sodium: 450mg Sugar: 0g
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