Beef Carpaccio With Baby Arugula & Shaved Asiago
August 31, 2010
- 1/2 lb beef tenderloin
- 1/2 cup baby arugula
- 1 tbsp extra virgin olive oil
- 1/4 tsp fleur de sel (sea salt)
- a few shavings of good quality asiago
- salt and pepper, to taste
Place beef tenderloin in the freezer for about 20 minutes until firm but not frozen. Using a carving knife slice thin sheets of meat cutting against the grain. If pieces are two thick you can use a rolling pin or meat mallet to thin out. Place thinly sliced beef on a plate, garnish with arugula and shaved cheese. Drizzle with olive oil and sprinkle with salt and pepper.
Pair with a full bodied red wine & enjoy!