Beef Carpaccio with Arugula and Grana Padano Cheese

Beef Carpaccio with Arugula and Grana Padano
Category: Main Course
Serves: 4

Ingredients

Instructions

1. Prepare the lemon vinaigrette (citronette):
   Begin by making the lemon vinaigrette. In a bowl, squeeze the juice from the lemons. Add a pinch of salt and freshly ground black pepper to taste. Whisk the mixture vigorously to emulsify the sauce. The goal is to combine the lemon juice with the oil, creating a smooth, slightly creamy dressing. Once fully emulsified, transfer the vinaigrette into a dispenser or small jar for easy pouring.

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2. Prepare the arugula and beef:
   On a large serving platter, arrange the fresh arugula. Spread it evenly across the plate to create a base for the carpaccio. Using a sharp slicer or a very sharp knife, cut the beef tenderloin into very thin slices. The thinner the slices, the better the carpaccio will be. Carefully arrange the beef slices over the bed of arugula, fanning them out in an elegant pattern.

3. Add the Grana Padano:
   Take the Grana Padano cheese and use a vegetable peeler or cheese slicer to create thin, delicate shavings. Sprinkle these cheese shavings generously over the beef, ensuring each slice is beautifully adorned with the nutty, salty flavor of the cheese.

4. Finish with the lemon vinaigrette:
   Finally, drizzle the freshly made lemon vinaigrette over the carpaccio and arugula. This will add a bright, zesty flavor that enhances the richness of the beef and the earthiness of the arugula. Make sure to cover the entire dish evenly with the dressing.

5. Serve and enjoy:
   Your Beef Carpaccio with Arugula and Grana Padano is now ready to be served. This dish is a perfect starter or light main course, offering a refreshing and sophisticated combination of flavors. Enjoy immediately for the best taste and texture.

This dish pairs beautifully with a glass of crisp white wine, such as a Sauvignon Blanc or a light Pinot Grigio, to complement the freshness of the arugula and the richness of the beef.