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thinly sliced beef on a gray, round platter for beef carpaccio, garnished with arugula, quail eggs, capers and shaved Parmesan

BEEF CARPACCIO


  • Author:Charlotte Fashion Plate
  • Prep Time:130 minutes
  • Total Time:130 minutes
  • Yield:3 servings 1x

Description

Here is my take on an Italian favorite, Beef Carpaccio. It’s super simple to prepare, yet so elegant.


Ingredients

Scale
  • 7 oz. filet mignon
  • small handful of arugula
  • 1 TBLS red onion, minced
  • 1 TBLS capers, rinsed
  • 1 TBLS shaved Parmesan cheese
  • 1 tsp cracked black pepper
  • 1 tsp kosher or maldon salt
  • 2 quail eggs (optional)

FOR THE DRESSING:

  • 2 TBLS olive oil
  • 2 tsp golden balsamic vinegar or lemon juice

Instructions

  1. Wrap the steak in plastic wrap and place in fridge for about 2 hours.
  2. Chill the serving dish.
  3. As the steak is chilling, combine the olive oil and balsamic (lemon juice)
  4. Using a sharp knife, cut super thin slices. (See post for instructions)
  5. Arrange the beef slices on the chilled platter.
  6. Add the arugula to the platter.
  7. Top with the minced red onion and capers.
  8. Pour on the dressing.
  9. Finish with the cracked black pepper, salt, and shaved Parmesan.
  10. Add two quail eggs, if desired.

Notes

SEE POST FOR NOTES AND FURTHER INSTRUCTIONS!

Nutrition

  • Serving Size:4 slices

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