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Carpaccio is something I ALWAYS order at restaurants so wanted to make my version and I gotta say…it was 👌🏻❤️ the little details like the fried capers and seasoning on the tenderloin make it so good!

Carpaccio

By Nadia Aidi
Carpaccio is something I ALWAYS order at restaurants so wanted to make my version and I gotta say…it was 👌🏻❤️ the little details like the fried capers and seasoning on the tenderloin make it so good!

Ingredients 

  • 4 oz high quality tenderloin, if you can, get it freshly cut, in the very least buy it the same day you’ll use
  • 1 tbsp za’atar
  • 1 tbsp sumac
  • 1 tbsp seasoned salt, pegs
  • 3 tbsp mayo, kewpie
  • 1/2 tsp lemon + more for drizzling on arugula and the carpaccio
  • 1/2 tsp worcestshire sauce
  • 1/2 tsp milk
  • 1/2 tsp dijon mustard
  • 3 tbsp capers, pat dried very well
  • Arugula to taste
  • Olive oil to taste, kosterina
  • Parmigiano to taste
  • Black pepper to taste

Directions 

  • Place the za’atar, sumac and seasoned salt in a cutting board and mix. Completely coat the tenderloin in it and wrap in plastic wrap. Let sit in freezer for 1-2 hrs for easier cutting
  • Mix the mayo, 1/2 tsp lemon, worcestshire, milk and dijon
  • Fry the capers on medium high with avocado oil for 4-5 min until crispy. Let sit in paper towels
  • Dress the arugula with lemon, salt, pepper and olive oil
  • Slice the tenderloin thinly, place in between parchment paper and using a rolling pin thin out to desired thickness
  • Arrange the tenderloin on a plate, drizzle the mayo sauce, some olive oil, top with the fried capers, black pepper, shaved parmigiano and the arugula. I always drizzle more lemon on top

Nutrition information is automatically calculated, so should only be used as an approximation.

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