Beef Carpaccio with Lemon and Arugula Leaves
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
Juice from 1 Paramount Citrus lemon
½ lb. beef tenderloin, nice cut
2 tablespoons extra virgin olive oil
1 red Chili, minced
Salt and black pepper to taste
½ cup arugula leaves
4 tablespoons parmesan cheese, grated
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• Wrap beef with a plastic wrap and place in freezer for 30 minutes.
• Slice the beef as thin as possible with a sharp knife.
• In a medium bowl, whisk together olive oil, fresh lemon juice, lemon zest, chili and salt and pepper to taste.
• Place beef slices on a big flat serving plate.
• Pour lemon sauce over beef slices.
• Sprinkle with parmesan.
• Top with arugula leaves and serve.
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Appetizer Lemon Beef Carpaccio
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