- Prep Time: 20 minutes
- Serving: For 4 People
Herb Carpaccio
Tidbits...As the story goes - this fresh, tasty, summer fare originated in Italy on a hot summer day. It was first served at Harry's Bar in Venice and was named after Vittorio Carpaccio who was a famous Venetian painter from the 15th century. The arugola and fresh sauces are just the right marriage for this refreshing light summer meal.
Ingredients
- Beef Filet - 1. 1/2 lbs. thinly sliced
- Arugola - 2 cups
- Lemon - 1 juice
- Extra Virgin Olive Oil
- Salt and pepper
Instructions
- Choose a very fresh lean fillet. Freeze briefly so you can easily cut 1/4 inch thick slices across the grain. (Or better yet, ask your butcher to slice it for you.)
- Refrigerate meat and keep it tightly covered with saran until ready to use, or it loses its vibrant red color.
- Lightly drizzle olive oil on each individual plate. Slightly overlap the slices then drizzle a bit more oil over top. Sprinkle with salt and freshly ground pepper.
- Toss the arugola leaves in lemon and sprinkle over the top of the meat.
- Serve with a dollup of fresh mayonnaise, chive salsa, or red pepper salsa on the side.
