Beef Carpaccio

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Beef Carpaccio - 4/21/2000

3 oz. high grade lean beef tenderloin 1 Tbl. chopped shallots
2 Tbl. white truffle oil Salt and pepper
3 oz. arugula 1 Tbl. olive oil
1 Tbl. lemon juice 8-10 shavings Reggiano parmesan cheese

Directions

Pound beef until paper thin between 2 sheets of plastic wrap. Carefully remove plastic wrap and place beef on a plate. Cover with shallots, salt and pepper. Drizzle white truffle oil over the plate. In a separate bowl, toss arugula in olive oil and lemon juice. Season with salt and pepper. Sprinkle arugula over beef and garnish with shaved Reggiano parmesan cheese. Serves 2.

Recipe from Tamara Murphy, Brasa

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.