Carpaccio

• 8 ounces beef tenderloin, very thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons grated Parmesan cheese
• Fresh arugula, for garnish
• Capers, for garnish

Steps

1. 1 Slice the beef into very thin pieces, almost paper-thin.
2. 2 In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to make the vinaigrette.
3. 3 Arrange the beef slices on a serving platter.
4. 4 Season with salt and pepper.
5. 5 Drizzle the vinaigrette over the beef.
6. 6 Sprinkle with Parmesan cheese.
7. 7 Garnish with arugula and capers.
8. 8 Serve immediately.

Equipment

• Sharp knife or meat slicer
• Serving platter

Variations

• For a vegetarian option, substitute the beef with thinly sliced zucchini or mushrooms.
• Add a drizzle of truffle oil for an extra touch of luxury.

Substitutions

• If Parmesan is unavailable, use another hard cheese like Pecorino Romano.
• Substitute Dijon mustard with grainy mustard for a different texture.

Pairings

• Crusty baguette slices
• A simple arugula salad

Nutrition

Tips

• Use the sharpest knife you have or a meat slicer for the thinnest slices.
• Chill the beef before slicing to make it easier to cut.

Storage

Carpaccio is best served fresh. It can be prepared just before serving, but is not suitable for storage due to raw meat.

Freezing: Does not freeze well due to the raw beef and fresh ingredients.

Serving Suggestions

• Serve with crusty bread or a simple green salad.
• Pair with a light Pinot Noir or a crisp Chardonnay.

FAQ