BEEF CARPACCIO & CAZAL VIEL VIEILLES VIGNES

Recipe by : Le Fit Cook
Wine pairing : Cazal Viel Vieilles Vignes
Output : 2 portions
Preparation time : 25 min
Cooking time : 2 min

Ingredients and quantities

Beef

• 300 g beef tenderloin (inside round, striploin, or cut as desired) 
• 2 tbsp (30 ml) dried herbs (oregano and/or parsley and/or rosemary) 
• 2 tsp (10 ml) pepper 

Sauce

• 1 gray shallot 
• 1 cup (250 ml) fresh basil 
• ¼ cup (60 ml) grated Parmesan cheese 
• 1 lemon (zest & juice)  
• 2 tbsp (30 ml) La Mielleuse des Fit Sauces 
• 3 tbsp (45 ml) plain Greek yogurt 
• 2 tbsp (30 ml) light mayonnaise 
• 1 tbsp (15 ml) olive oil 

Salad

• 2 cups (500 ml) arugula 
• 2 endives, julienned 
• 1 red onion, julienned 
• 1 tbsp (15 ml) red wine vinegar (or vinegar of choice) 

Toppings

• 1 tbsp (15 ml) capers 
• 1 tbsp (15 ml) grated Parmesan cheese 
• salt to taste 

Étapes

1. Place all beef ingredients on a plate. Coat well. 
2. In a skillet over high heat, spray with oil, place beef tenderloin. Cook for 30 seconds on all 4 sides. Freeze for 1 hour.  
3. Once out of the freezer, slice the semi-frozen beef as thinly as possible. Flatten with a knife to further thin.  
4. Place all sauce ingredients in a food processor. Season with salt and pepper and purée until smooth.  
5. Place all salad ingredients in a bowl. Season with salt and pepper and mix well. 
6. Serve beef slices with sauce, salad and garnish. 

Tip

This is optional, but I decided to serve my beef slices in rolls for an original look. Of course, you can also serve them sliced, like a traditional beef carpaccio.