Ingredients

For Carpaccio: 8 ounces beef tenderloin, fully trimmed of all fat and silverskin For Vinaigrette: 2 tablespoons dijon mustard 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 2 tablespoons minced shallots For Chips: 1 large russet potato, peeled 3 to 4 cups peanut oil For Salad: Juice of one lemon 3 tablespoons olive oil 4 ounces arugula For Garnish: 20 large pickled caper berries, stems on, rinsed 6 ounces parmesan cheese, shaved into long, thin slices

Description

Filetto Al Carpaccio With An Arugula Salad, Shallot-Dijon Vinaigrette, And Gaufrette Potato Chips, Recipe

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