Beef Carpaccio with Arugula and Caper Vinaigrette
12 ounce filet mignon
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 tablespoons drained nonpareil capers
3 cups gently packed arugula leaves, washed and thinly sliced
Parmesan cheese curls
freshly ground black pepper
Wrap beef and freeze until firm, about 1 hour. Cut beef across the grain into 1/8 inch slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper thin but thick enough to be lifted from the plastic without tearing. Roll up beef in plastic and refrigerate 1 hour. For vinaigrette: In a blender, process lemon juice, water, vinegar, oil and salt until smooth. You may also whisk dressing ingredients in a bowl. Pour into a small bowl and stir in capers. Arrange beef slices in a single layer over six plates. Toss arugula with half the dressing. Mound arugula on top of beef. Top with Parmesan curls and black pepper. Serve remaining dressing separately. 6 servings. |
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