Tuscan Style Carpaccio
- 1 pound Beef Tenderloins
- 1 clove Garlic, halved lengthwise
- 2 T. Lemon Juice
- 1 tsp. Dijon Mustard
- 1/2 tsp salt
- 6 T. Extra-Virgin Olive oil
- Freshly ground black pepper
- 3 ounces Castelli Parmigiana Reggiano (available at Inboden’s)
- 1 small bunch arugula, washed
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 2-3 hours until very firm, but not frozen.
For each of five servings: Slice meat across the grain 1/8″ thick. Center 1 slice of beef on a large piece of plastic wrap, then arrange 4-6 slices around it like flower petals. (slices may touch, but not overlap) Cover with more wrap.
Pound evenly and gently with a disc pounder. Meat should be translucent when held up to the light. Rub a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. Prepare sauce by whisking lemon juice, mustard and salt together in a bowl. Whisk in oil in a thin steady stream until a creamy vinaigrette is formed. Add pepper.
Just before serving, make thin savings of Castelli Parmigiana Reggiano with a vegetable peeler. Remove plastic wrap from meat, season with freshly ground pepper, drizzle with 1/2 the vinaigrette. Arrange arugula and Parmigiano-Reggiano evenly over each portion. Finish with the remaining vinaigrette.
Serves 5 people