Beef Carpaccio with Lemon Truffle Vinaigrette and Caper-berries- Oakville Cabernet Sauvignon Pairing
This tasty Beef Carpaccio with Lemon Truffle Vinaigrette and Caper-berries recipe is created by our amazing culinary team to pair perfectly with our Davis Estates Oakville Cabernet Sauvignon. Order a bottle HERE to try the pairing at home!
INGREDIENTS
Serves 4
For the Carpaccio
- 8 to 10 ounces beef tenderloin
- 5-ounce package baby arugula
- 8 caperberries, halved (these are different than nonpareils capers)
- ¼ red onion
- Kosher salt
- Freshly ground black pepper
- Shaved Parmesan
For the Lemon-Truffle Vinaigrette
- ⅓ cup lemon juice, freshly squeezed (about 2 ½ lemons)
- 1 teaspoon cream, room temperature
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil or canola oil
- ¼ cup white truffle-infused oil
- Salt and pepper to taste
Instructions
Carpaccio
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef across the grain into approximately 1/8 to 1/4-inch pieces.
- Lay out sheets of plastic wrap and place each slice onto the plastic.
- Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
- Repeat until all the meat is sliced and pounded.
- Slice the onion as thin as possible, best to use a mandoline, and soak in ice water for ten minutes.
- Then strained and patted dry and set aside until ready to plate.
Lemon-Truffle Vinaigrette
- Combine lemon juice, cream and Dijon in a small bowl, using a stick blender slowly pour in oils, add a pinch of salt and taste, adjust seasoning if needed.
Assembly
- Divide the meat evenly among 4 chilled plates.
- Toss the arugula with Lemon-Truffle vinaigrette, caperberries, red onion, salt, pepper.
- Place on top of beef and sprinkle shaved Parmesan.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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