Beef Carpaccio
Our Reserve Cabernet Sauvignon shines with beef and black pepper, and this classically elegant starter really makes a wonderful pairing.
Ingredients
- 1 lb beef tenderloin
- fresh baby arugula, washed and dried
- extra virgin olive oil, for dressing the meat and arugula
- 1/2 cup crème fraîche, or plain greek yogurt
- salt and pepper
- your favorite breadsticks
Procedure
- 1Slice beef into rounds about a 1/4 inch thick. Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet or roll with a heavy rolling pin until paper thin.
- 2Place crème fraîche in a mixing bowl and season generously with pepper and a dash of salt.
- 3Arrange the beef slices on chilled plates. Drizzle with oil and season with salt and pepper. Add the arugula to a bowl and toss with olive oil and season with salt and pepper. Arrange the arugula artfully on each plate. Drizzle the cream sauce over arugula and beef.
- 4Garnish the plates with breadsticks and serve immediately.
Pairs Well With
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