Beef Carpaccio with Parmesan and Dijon Vinaigrette

By polloazul

to slice it: freeze it, then slice it, then pound it if it was too thick.

Ingredients

• Sauce:
• 500 g fresh, raw beef tenderloin, thinly sliced
• Salad greens
• Chives- either chopped or left long
• Parmesan cheese sliced
• olive oil and balsamic vinegar for drizzling over the finished dish.
• 2 T Dijon Mustard
• 2 T capers, roughly chopped
• 4 T extra virgin olive oil
• 2 t balsamic vinegar- get a really nice kind.
• 11/2 t salt
• Fresh ground pepper
• 3 T water

Preparation

Step 1

Prepare the salad greens and dress lightly with olive oil. Spread some of the Dijon sauce over a slice of beef. Place a small amount of the salad greens on the slice of beef. Gently roll the beef around the greens. Repeat this process until you have as many as you need. Arrange on a plate and lightly drizzle with olive oil and balsamic vinegar. Arrange chives on top of the rolls.

Method two: Layer the beef thinly on a plate, spread the sauce all over the beef. Top with salad greens, Parmesan cheese and chopped chives. You may make a large platter for others to share or individual plates.