Beef Carpaccio

• 8 ounces beef tenderloin, very thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Optional: shavings of Parmesan for garnish

Steps

1. 1 Pat the beef slices dry with paper towels.
2. 2 In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic.
3. 3 Season the beef slices with salt and pepper.
4. 4 Arrange the beef slices on a serving platter.
5. 5 Drizzle the dressing over the beef.
6. 6 Sprinkle with Parmesan cheese and chopped parsley.
7. 7 For garnish, add shavings of Parmesan if desired.
8. 8 Serve immediately.

Equipment

• Sharp knife or mandoline slicer
• Serving platter

Variations

• Add a drizzle of truffle oil for a luxurious twist.
• Top with arugula leaves for a peppery kick.

Substitutions

• If beef tenderloin isn't available, thinly sliced flank steak can be used, though it may require a quick marinade to tenderize.

Pairings

• Crusty bread
• Green salad
• Pinot noir

Nutrition

Tips

• Ensure the beef is very fresh and sushi-grade if consuming raw.
• Chill the serving platter beforehand to keep the carpaccio cool.

Storage

This dish is best served fresh. If needed, store in the refrigerator for up to 2 hours, covered with plastic wrap.

Freezing: Does not freeze well due to the texture of the beef.

Serving Suggestions

• Serve with a side of crusty bread and a simple green salad.
• Pair with a glass of pinot noir for a delightful contrast.

FAQ