During our recent trip to Piemonte, beef carpaccio was frequently served. This version presents beautifully on a platter or can be served as a first course on individual plates. Suggest selecting premium, grass-fed beef filet mignon as a base for this extraordinary dish.
12 ounces (one large fillet), grass-fed beef fillet mignon, well trimmed
1 small fennel bulb, shaved thinly
6 radishes, shaved thinly
Juice of 1/2 lemon
1 tablespoon capers
10 – 12 shavings of Pecorino Romano cheese
Handful Italian flat-leaf parsley leaves
Drizzle Amphora Sicilian lemon white balsamic vinegar
Drizzle Amphora extra-virgin olive oil
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CHEF CHARLIE'S BLOG
Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.