Beef Carpaccio

Name: Beef Carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 2 serving(s)
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; 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

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Preparation 20 min
Waiting 2 h
Freezing 2 h
Servings 2

Sans noix
Sans gluten

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

- Place the tenderloin in the freezer, tightly wrapped, until partially frozen, about 2 hours.
Dressing
- In a bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar.
- Whisk in the oil in a stream and add the tarragon. Season with salt and pepper.
- With a sharp chef's knife, cut the meat into thin slices. Arrange the slices in a circle around the perimeter of a large cold plate. Place the arugula in the centre. Drizzle the meat and arugula with the dressing and sprinkle with cheese. Season with salt and pepper.

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

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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