Beef Carpaccio

Beef Carpaccio

  • Preparation 20 min
  • Waiting 2 h
  • Freezing 2 h
  • Servings 2
  • Sans noix
  • Sans gluten

Categories

Ingredients

    • 5 oz (150 g) fresh beef tenderloin
    • 1 cup (250 ml) baby arugula or watercress
    • 1 / 4 cup (60 ml) shaved Parmigiano-Reggiano cheese
    • Fleur de sel and freshly ground pepper
  • Dressing

    • 1/8 teaspoon (0.5 ml) garlic, finely chopped
    • 1 teaspoon (5 ml) Dijon mustard
    • 1 egg yolk
    • 1 pinch of sugar
    • 1 teaspoon (5 ml) red wine vinegar
    • 2 tablespoons (30 ml) vegetable oil
    • 2 tablespoons (30 ml) olive oil
    • 1/2 teaspoon (2.5 ml) dried tarragon
    • Salt and pepper

Preparation

  • Dressing

Note from Ricardo

For thin and even beef slices, I suggest you buy 200 g of meat instead of 150 g. A bigger piece of tenderloin is easier to slice.
 

You can arrange the meat on the plates a few hours ahead, cover with plastic wrap and refrigerate. Add the arugula, dressing and cheese just before serving.
 

Personal Note

To help you with this recipe

RICARDO Dressing Shaker

RICARDO Dressing Shaker

18.99 $

This shaker will help you make salad dressings and marinades quickly, and keep them fresh in the refrigerator for several days. A basic dressing recipe and the right measurements is printed directly on the container.

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