Beef Carpaccio

If you are looking for a rare dish that has a very delicate texture, salty cheese and meaty flavor of the beef to compliment your full bodied red wine! This is my go to.

Serves 4 - 6

Ingredients

1 pound raw beef tenderloin (chilled)

1 cup fresh baby arugula to garnish

1/8 cup Freshly Grated Parmesan Cheese

1/2 cup extra virgin olive oil, divided

Kosher salt and freshly ground black pepper to taste

Sauce

1 tablespoon truffle oil

1 cup mayo

1 garlic clove minced

1 teaspoon lemon juice

Directions

Keep beef chilled until plating the dish. Cut the beef across the grain into 1/8-inch-thick slices. (I just go to the butcher they know what they are doing)

Arrange the slices on chilled plate. Add sauce on top of beef , spread the arugula and Parmesan across the dish and season with salt and pepper.

Serve with fresh or toasted baguette slices, I always like to spread more sauce on the bread.

Enjoy!