Beef Carpaccio with a Horseradish and Grainy Mustard Cream

Directions for: Beef Carpaccio with a Horseradish and Grainy Mustard Cream

Ingredients

Beef Carpaccio

lb(s) beef, tenderloin

1 Tbsp rice vinegar

1 Tbsp aged sherry vinegar

1 clove garlic, minced

3 Tbsp drained capers, rinsed, finely chopped

2 Tbsp minced shallot

2 Tbsp Dijon mustard

cup Italian parsley

1 Tbsp rosemary, finely chopped

2 Tbsp fresh thyme leaves

5 Tbsp olive oil

1 loaf pumpernickel bread

Horseradish Cream

cup creme fraiche

1 Tbsp prepared creamed horseradish

1 Tbsp grainy mustard

To Assemble

Directions

Beef Carpaccio

1. in a food processor, add vinegars, garlic, capers, shallots, herbs and dijon. Process while slowly adding olive oil until creamy.

2. Season tenderloin with salt and freshly ground pepper. in a large fry pan over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool.

3. Wrap marinaded beef in plastic wrap and twist ends to make a tight cylindrical shape. Refrigerate for at least 1 hour.

Horseradish Cream

1. in a food processor or in a bowl with a whisk mix together crme fraiche, horseradish and grainy mustard. Season with a little salt and refrigerate until ready to use.

To Assemble

1. Thinly slice pumpernickel bread. Spread with a little butter and put aside. Remove plastic wrap from beef and slice no thicker than 1/16 inch. Place on top of bread and spoon over a little horseradish cream. Serve immediately.

See more: Beef, Dinner, Appetizer, No-Cook, Italian, Lunch, Summer