Beef Carpaccio Crostini With Black Truffle Vinaigrette Recipes

EASY AND DELICIOUS BLACK TRUFFLE CROSTINI

Steps:

• Preheat the oven at 350 degrees.
• Placed the slices of baguette on a baking sheet. Drizzle with extra virgin olive oil. Bake for 3-5 minutes each side until they are golden brown.
• Take a clove of garlic and gently rub on each piece of toasted baguette.
• Spread fresh ricotta on each slice (about 2 teaspoons).
• Sprinkle thyme leaves over the ricotta.
• Drizzle each piece with black truffle olive oil.
• Sprinkle each piece with a few flakes of Cyprus flake sea salt (do not overdo it, or it will be too salty).

BEEF CARPACCIO

Steps:

• Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
• After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE

Steps:

• Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
• 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
• 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
• 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.