Beef Carpaccio Crostini
Paper-thin raw beef on crisp toasts with arugula, capers, and shaved parmesan
- 8 ozbeef tenderloin(trimmed, partially frozen for slicing)
- 1baguette(sliced thin)
- 3 tbspextra virgin olive oil(best quality)
- 2 cupsbaby arugula
- 2 tbspcapers(drained)
- 2 ozparmesan cheese(shaved)
- 2 tbspfresh lemon juice
- flaky sea salt
- freshly cracked black pepper
Slice beef up to 4 hours ahead. Cover tightly and refrigerate. Assemble crostini just before serving.
- 1Partially freeze beef tenderloin for 30 minutes to firm up for slicing
- 2Using very sharp knife, slice beef paper-thin against the grain
- 3Arrange slices on plate, cover, and refrigerate
- 4Toast baguette slices until golden and crisp
- 5Drizzle beef slices with olive oil and lemon juice
- 6Season with flaky salt and pepper
- 7Place small mound of arugula on each crostini
- 8Top with folded slice of dressed beef
- 9Garnish with capers and parmesan shavings
- 10Drizzle with additional olive oil if desired
- 11Serve immediately
Use only the highest quality, freshest beef from a trusted source. Partial freezing is essential for paper-thin slicing. A sharp knife or meat slicer is crucial. The beef should be deep red and glistening. Let it come to cool room temperature before serving for best flavor. Trust good ingredients to shine.
Carpaccio was invented in 1950 at Harry's Bar in Venice by Giuseppe Cipriani, who named it after the Renaissance painter Vittore Carpaccio, known for his use of vivid reds. The dish was created for a countess whose doctor had recommended she eat raw meat. It has since become a symbol of Italian elegance.