Quattro Beef Carpaccio (Tim Keating) Recipe

Name: Quattro Beef Carpaccio (Tim Keating)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz beef tenderloin, cut into 4 slices; 1 oz finely diced shallots; 2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while…; 1 Tbsp finely diced capers (use capers in salt and wash 10 times); fleur de sel; freshly ground black pepper; 1 tsp aged balsamic vinegar; 1 bunch cleaned arugula; 1/2 oz white or black truffle oil (may substitute extra virgin olive oil); 2 oz shaved Parmigiano Reggiano; shaved truffles (optional)

Servings: persons

8 oz beef tenderloin, cut into 4 slices
1 oz finely diced shallots
2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone)
1 Tbsp finely diced capers (use capers in salt and wash 10 times)
fleur de sel
freshly ground black pepper
1 tsp aged balsamic vinegar
1 bunch cleaned arugula
1/2 oz white or black truffle oil (may substitute extra virgin olive oil)
2 oz shaved Parmigiano Reggiano
shaved truffles (optional)

1
Roll out very large (1 foot by 1 foot) piece of plastic wrap and lay out on cutting board
2
Place beef in center on one half and evenly fold over other half to meet the ends of the plastic wrap
3
Pound out beef evenly to a very thin 1/16 inch thickness
4
Open 1 side of plastic wrap and pick up beef and plastic and turn onto large service plate
5
Evenly sprinkle beef with shallots, chives, capers, and salt and pepper
6
Drizzle beef with small dots of Balsamico
7
Top beef with leaves of arugula in center of the plate
8
Finish garnishing with shaved parmigiano and sliced truffles
9
Drizzle plate with oil to finish

194

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz beef tenderloin, cut into 4 slices, 1 oz finely diced shallots, 2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone), 1 Tbsp finely diced capers (use capers in salt and wash 10 times), and more.

Yes, Quattro Beef Carpaccio (Tim Keating) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quattro Beef Carpaccio (Tim Keating)

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