Beef carpaccio With Parmesan & Sweet Dijon
Recipe Marisa Curatolo, Photography Cory Aronec
Ingredients
1 (6-ounce) bison or beef tenderloin
1 cup fresh baby greens
2 ounces Parmesan cheese, shaved
Coarse salt and freshly ground black pepper, to taste
Sweet Dijon dressing
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon honey
2 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
Preparation
Wrap tenderloin in plastic wrap and place in freezer for 2 hours.
For dressing, combine Dijon, vinegar, honey and mayonnaise in medium bowl. Slowly whisk in oil until well blended. Season with salt and pepper. Cover and chill until ready to use.
Remove tenderloin from freezer and unwrap. Thinly slice beef to approximately 1⁄8 to 1⁄4-inch slices. Arrange on platter. Top with greens. Drizzle with dressing and sprinkle with shaved Parmesan. Season with coarse salt and freshly ground pepper. Serve immediately. Serves 6.
