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Beef Carpaccio with Baby Arugula & Shaved Asiago

Beef Carpaccio with Baby Arugula & Shaved Asiago
Recipe Date:
August 31, 2010
Serving Size:
Cook Time:
Imperial (US)
  • 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!

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