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Beef Carpaccio

on February 27, 2014

Had anyone told me in my youth that I would one day relish raw meat I would have scoffed. Now, though, one of my favorite appetizers is just that, raw meat fancied up a bit. Here is my version of the Italian classic raw meat dish beef carpaccio.

Beef Carpaccio

1 pound beef tenderloin or top round roast

2 cups fresh baby arugula

1/2 cup extra virgin olive oil, divided

Sea salt and freshly ground black pepper

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Grape tomatoes cut into quarters for garnish

Parmesan cheese shavings

Wrap the beef in cling film, and put in the freezer for 1 hour. With a very sharp knife, cut the beef across the grain into very thin slices (about 1/8-inch thick). Place the slices between wax paper sheets. Lightly pound with a meat mallet, or a rolling pin, until paper thin.

Arrange the slices on 6 individual chilled plates (or two for  an entrée portion). Add the arugula to a bowl and toss with half the olive oil and season with salt and pepper, then arrange in a pile on top of the carpaccio. Add tomato quarters to garnish.

Place the remaining oil, vinegar, mustard, salt and pepper in a container with a tight lid, and shake until well blended. Or use a blender.  Drizzle dressing around the plate. Top with several shavings of a good quality parmesan or other Italian hard cheese.


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