Beef Carpaccio is a timeless dish that was invented at the famous Harry’s Bar in Venice. Thinly sliced beef is paired with fresh and crunchy cucumber as the perfect complement to the rich beef flavor. Enjoy this new take on the classic with a glass of California Cabernet Sauvignon or Pinot Noir.
- 8 oz fresh beef filet (to be served raw – ask your butcher for Prime and fresh)
- ½ cup extra virgin olive oil
- 2 tbsp lemon juice
- ½ an English cucumber ¼ to be thinly sliced the other to be chopped
- 1 tbsp sea salt
- 2 tbsp cracked black pepper
- ½ a Baguette sliced, add olive oil, and grilled or broiled in the oven until toasted.
- 4 lemon wedges
- Take the beef and slice it into 4 x 2oz portions.
- Next place each 2 oz portion between plastic wrap and using a meat mallet or heavy pan pound the portion as thin as possible. Should be able to almost see through it. Once done place onto a serving plate and repeat for each 2oz piece.
- In a blender add olive oil, lemon juice, sea salt, and ¼ of the chopped cucumber and blend until smooth.
- Place a few slices of cucumber onto each plate and then pour an equal amount of the cucumber olive oil mixture onto each.
- Sprinkle the cracked pepper over each dish. Serve with toasted Baguette slices and lemon wedges