Beef Carpaccio Recipe
Thinly sliced eye of round with garlic aioli, pickled sweet peppers & crispy shallots.
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Ingredients
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Beef Carpaccio
Garlic Aioli
Pickled Sweet Peppers
Crispy Shallots
Method
Beef Carpaccio
Prepare the Beef
Wrap the eye of round beef tightly in plastic wrap and freeze for about 1-2 hours until firm, but not completely frozen.
Add Parmesan
Sprinkle freshly grated Parmesan cheese over the arranged beef slices.
Garlic Aioli
Prepare the Aioli
In a small bowl, combine mayonnaise, minced garlic cloves, lemon juice, and salt. Mix well until all ingredients are thoroughly combined. Adjust salt to taste.
Pickled Sweet Peppers
Pickle the Peppers
Slice the sweet peppers into rings and add them to the pickling liquid. Remove from heat and let them cool. Once cooled, transfer to a jar and refrigerate for at least 1 hour before serving.
Crispy Shallots
Prepare the Shallots
Slice shallots thinly and toss them in flour mixed with salt.
Fry the Shallots
In a deep skillet, heat vegetable oil over medium heat. Once hot, add the floured shallots in batches and fry until golden brown and crispy. Remove from oil and drain on paper towels.