Beef Carpaccio

Our Reserve Cabernet Sauvignon shines with beef and black pepper, and this classically elegant starter really makes a wonderful pairing.


  • 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


  • 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

Other recipes you will enjoy

  • Aged Cheddar Arancini

  • Sautéed Chanterelle Mushrooms