Beef Carpaccio with Lemon Truffle Vinaigrette and Caper-berries- Oakville Cabernet Sauvignon Pairing

Name: Beef Carpaccio with Lemon-Truffle Vinaigrette
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 to 10 ounces beef tenderloin; 5-ounce package baby arugula; 8 caperberries, halved; ¼ red onion; Kosher salt; Freshly ground black pepper; Shaved Parmesan cheese; 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

Tuesday, October 1st, 2024

A chef-inspired favorite made to sparkle next to a glass of Davis Estates Oakville Cabernet Sauvignon.

Ingredients

Serves 4

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

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

Method

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.
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.

To Finish

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.

Fresh, bright, and a little indulgent, this beef carpaccio finds an exciting partner in Davis Estates Oakville Cabernet Sauvignon, blending finesse with depth in every sip and bite.