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Carpaccio

Carpaccio

Recipes don’t get much easier than this…. In fact it is hardly a recipe as such, more of an arrangement. The trick here with this recipe is to place the beef fillet in the freezer to become a little hard/firm in order to slice the fillet paper thin. The slices of beef served with the zesty sauce, arugula, and shaved parmesan served on top of either fresh bread or toasted baguette is the perfect meal to serve up as a shared plate in the warmer months when you’re trying to escape the heat.

Yields1 Serving

 1 lb Beef filet
 ½ cup Olive oil
 ½ cup Lemon juice
 ¼ cup Red wine*
 1 tbsp Shallots, minced
 2 tbsp Capers, drained
 1 pt Garlic clove, minced
 1 tbsp Prepared mustard
 2 tbsp Parsley, chopped
 Salt
 ¼ cup Arugula leaves
 2 tbsp Parmesan, freshly shaved

1

Trim all fat from beef then wrap in foil and
place in freezer for 30 minutes to facilitate
slicing.

2

While the meat is in freezer, make sauce
by combining lemon juice, wine, shallots,
capers, garlic clove, mustard, and parsley.
Gradually whisk in the olive oil by pouring
in as a small stream, season with salt and
refrigerate for at least 20 minutes.

3

Remove the meat from freezer and with
a very sharp thin knife slice on a diagonal
into paper thin slices.

4

Place the beef slices on platter or individual plates.

5

Drizzle over a little sauce with additional
sauce served on the side.

6

Sprinkle the arugula leaves and parmesan
cheese over the filet slices.

7

Serving suggestion: Serve with either fresh or toasted sliced baguette.
*Note: Substitute red wine for red wine vinegar for non-alcoholic option

Ingredients

 1 lb Beef filet
 ½ cup Olive oil
 ½ cup Lemon juice
 ¼ cup Red wine*
 1 tbsp Shallots, minced
 2 tbsp Capers, drained
 1 pt Garlic clove, minced
 1 tbsp Prepared mustard
 2 tbsp Parsley, chopped
 Salt
 ¼ cup Arugula leaves
 2 tbsp Parmesan, freshly shaved

Directions

1

Trim all fat from beef then wrap in foil and
place in freezer for 30 minutes to facilitate
slicing.

2

While the meat is in freezer, make sauce
by combining lemon juice, wine, shallots,
capers, garlic clove, mustard, and parsley.
Gradually whisk in the olive oil by pouring
in as a small stream, season with salt and
refrigerate for at least 20 minutes.

3

Remove the meat from freezer and with
a very sharp thin knife slice on a diagonal
into paper thin slices.

4

Place the beef slices on platter or individual plates.

5

Drizzle over a little sauce with additional
sauce served on the side.

6

Sprinkle the arugula leaves and parmesan
cheese over the filet slices.

7

Serving suggestion: Serve with either fresh or toasted sliced baguette.
*Note: Substitute red wine for red wine vinegar for non-alcoholic option

Carpaccio