Thursday, September 22, 2011

Beef Carpaccio

Beef Carpaccio 

It was so hot and dry the last few days in the Bay Area that I just didn't have much appetite, except for cold drinks. For yesterday's dinner, I had organic, hand-made chilled tofu with grated ginger, chopped scallion and dried shaved bonito served with soy/lemon juice. It was a perfect appetizer/dinner. 

Today I made Filet Mignon Carpaccio, which is really easy. I hand sliced the meat (make sure it is good quality), then placed the slices between two pieces of parchment paper. Then I pounded them until paper thin, arranged them on a platter, brushed them with good extra virgin olive oil, and ground some  black pepper on top. For a sauce, I mixed half mayonnaise, half Dijon mustard, and added a little creme fraiche. Can't forget a garnish:  chopped Italian parsley and grated Parmesan cheese "Grana" plus some lemon juice. Great appetizer for a warm evening! I ate the Carpaccio with toasted Ciabatta bread. Oh yes... I had a glass of Pinot Grigio.

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