Beef Carpaccio * Recipe
Goat cheese creme, oven dried tomato, truffle oil, arugula, fried capers, piadini crisps
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Ingredients
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Beef Carpaccio
Goat Cheese Crème
Method
Preparing the Beef Carpaccio
Slice the Beef
Wrap the beef tenderloin in plastic wrap and freeze it for about 30 minutes until firm, but not frozen solid. This will make it easier to slice thinly.
Prepare the Carpaccio
Once firm, unwrap the beef and slice it as thinly as possible using a sharp knife or a meat slicer. Arrange the slices on a large serving platter, slightly overlapping them.
Drizzle with Truffle Oil
Drizzle the truffle oil evenly over the arranged beef slices.
Add Arugula
Top the beef with fresh arugula.
Add Fried Capers and Oven-Dried Tomatoes
Scatter the fried capers and oven-dried tomatoes over the arugula.
Serve with Piadini Crisps
Serve the carpaccio with piadini crisps on the side.
Making Goat Cheese Crème
Blend the Ingredients
In a medium bowl, combine goat cheese, heavy cream, lemon juice, salt, and black pepper.
Whip until Smooth
Using a hand mixer or a whisk, blend the mixture until it is smooth and creamy.
Serve the Goat Cheese Crème
Place dollops of the goat cheese crème on top of the carpaccio or serve it on the side.
