Lunch

Beef Carpaccio with Whipped Horseradish & Beet Crisps

Name: Beef Carpaccio with Whipped Horseradish & Beet Crisps
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 200g beef tenderloin (center cut, very cold); 2 medium beets (about 180g), peeled and very thinly sliced; 2 tablespoons extra-virgin olive oil, divided; ¼ teaspoon sea salt, plus more to taste; ¼ teaspoon cracked black pepper; 2 tablespoons heavy cream, very cold; 1½ tablespoons fresh horseradish root, finely grated (or 2 tablespoons prepared, drained); 1 teaspoon Dijon mustard; 1 teaspoon red wine vinegar; ½ lemon, for juice; 1 cup baby arugula; Maldon sea salt for finishing

Paper-thin sliced raw beef tenderloin dressed simply with lemon, olive oil, and arugula is topped with a cloud of whipped horseradish cream and accompanied by thin beet chips roasted until crispy. Intermediate technique: knife work, emulsifying a cream, precise roasting—all confidently executed.

226cal 3gprotein 12gcarbs 20gfat 12min prep 20min cook 2serves

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