Beef Carpaccio

Beef Carpaccio

  • Preparation 20 min
  • Waiting 2 h
  • Freezing 2 h
  • Servings 2
  • Gluten-free
  • Nut-free

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