So I Got Hooked on Beef Carpaccio In Mexico and Decided to Make My Own.......

     I had the pleasure of feasting on Beef Carpaccio multiple times while in Mexico as the Canadian Beef Blogger Ambassador.  I have to admit that I have become somewhat of an addict and have been jonesing a fix of the good stuff ever since.

     Lucky for me you don't have to go all the way to Mexico to enjoy this dish.  Even better yet you don't have to go to a restaurant to enjoy this delicacy; you can easily prepare this dish in your very own home.  Naturally the first thing one does when they want to try to make something new is to Google a recipe.  After perusing a few beef carpaccio recipes from the old inter-web I decided to make Easy Beef Carpaccio with Arugula. http://www.seriouseats.com/recipes/2013/05/italian-easy-beef-carpaccio-recipe.html

     I prepared two servings so I altered the amounts of ingredients that the recipe suggested slightly.  I was also making another dish with beef tenderloin and had a lot more that the seriouseats.com people suggested.  Here is what I used:
Ingredients:

• 8 oz Beef Tenderloin (from a 2 lb piece)
• 1/3 of a package of baby arugula 
• 4 Tbsp olive oil
• Salt and fresh ground pepper to taste 
• Juice of 1 lemon
• 1 Tbsp Dijon mustard 
• 1 egg yolk
• 5 mini tomatoes quartered for garnish (I used 1 roma tomato cut into small pieces)
• 2 Tbsp Wicked Gourmet Roasted Garlic infused olive oil https://www.wickedgourmet.com/

Directions:
Place beef tenderloin in the freezer and allow to firm up, (but not freeze through) about an hour.

Remove from freezer and slice as thin as possible with a very sharp knife.  The recipe I was using recommended placing the sliced beef between two pieces of wax paper and pounding it with the flat side of a meat mallet or rolling it thin with a heavy rolling pin.  I opted out of this step as my slices were similar thickness to the carpaccio I so very much enjoyed in Mexico.  Next arrange the slices of beef on a chilled plate.  Toss the arugula with the roasted garlic olive oil, salt and pepper.  Place the arugula in a pile in the center of the each plate.  Add the 4 Tbsp olive oil, lemon juice, egg yolk, salt and pepper into large glass.  Mix with an immersion blender until thick.  Drizzle the mixture on the beef trying to avoid the arugula.  Garnish with tomatoes and serve.

    This is a super fresh dish and a great way to kick off dinner.  I got my Beef Carpaccio fix at least for now.  The seriouseats.com people were bang on with their title for this recipe, easy.  I recommend this dish to anyone trying Beef Carpaccio for the first time.  I think I will step up my game next time I make Beef Carpaccio, until then enjoy.