Beef Carpaccio Crostini With Black Truffle Vinaigrette Recipes
BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE
Steps:
- Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.
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5/5 (2)Total Time 10 minsCategory Appetizer/StarterCalories 338 per serving
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5/5 (2)Total Time 10 minsCategory Appetizer/StarterCalories 338 per serving
- Freeze the beef tenderloin for around 1 hour until it is firm. Using a sharp knife, cut the beef very thinly across the grain. If the slices are thin enough then divide between two plates. If not, then place on a slices on a piece of cling wrap/film, cover with another piece and then flatten with the smooth side of a tenderizer. Transfer to the two plates.
- Put the arugula in a bowl. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using). Pour around half over the arugula and toss.
- Divide the arugula between the two plates then top the arugula and the beef with shavings of parmesan. Drizzle over a little more of the vinaigrette and serve.
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