Beef Carpaccio

Brio Italian Grille Copycat Recipe

Serves 4

8-10 ounces beef tenderloin, from the tip end of the roast
4 cups arugula or mixed greens
you favorite vinaigrette, to taste
kosher salt
fresh ground black pepper
shaved parmesan cheese

Wrap the tenderloin in plastic wrap and place it in the freezer for 2 hours.  After the 2 hours, unwrap the tenderloin and very thinly slice the beef into pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

Notes: Brio Italian Grille also adds capers and mustard aioli to their beef carpaccio and the picture above is served family style.

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