Beef Carpaccio

Beef Carpaccio

 

serves 2

 

This is one of my FAVORITE appetizers to make at home. It seems fancy, but is very easy! You have to get the filet in the freezer for at least 3-4 hours, but that’s the only part you have to do ahead. I put it on a large platter and share with my husband. 

 

1 pound beef tenderloin steak (as thick as you can get it)

2-3 cups arugula

olive oil

freshly squeezed lemon juice (about half a lemon)

salt/pepper

3 tablespoons capers

parmesan wedge, or thickly shredded parmesan

 

First, pop your filet in the freezer for at least 3-4 hours.

 

Using a mandolin, slice your filet paper thin. The more frozen it is the better it will slice. Layer the slices all over a large platter, overlapping slightly. 

Usually I buy more filet than I need because I never seem to freeze the steak long enough to freeze it through..thus, I freeze a couple of steaks and slice off the frozen outer parts of each. (the leftover grills perfectly).

 

Toss your arugula with olive oil, freshly squeezed lemon juice and a generous amount of coarse salt and pepper. 

 

Place the arugula on top of the sliced filet. Sprinkle the capers over the arugula and finish with freshly shaved pieces of parmesan (or the shredded parmesan).

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