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Beef Carpaccio with Ginger Guacamole


For my beef fans, if you’ve never had Beef Carpaccio, you need to have Beef Carpaccio. It is an appetizer that makes me feel like all is right in the world. Even though all is definitely, absolutely, not right in the world. App lovers, enjoy this post.

Beef Carpaccio with Ginger Guacamole

 

The very first time I had Beef Carpaccio, I was at a very good, little Italian restaurant that had a first course menu four miles long.

I was in Heaven.

Screw the big plates – give me all the apps.

I love appetizers, tapas, small plates, hors d’oeuvres, canapés, aperitifs…you get the picture. I have a huge love of food and an unquenchable desire to taste anything I haven’t tried yet. 

 

There’s something about sitting at the bar, sharing small plates and having cocktails that can be so relaxing. I’ve found that I can taste something new to my palate at one restaurant and really have a distaste for it, and then try it again at another just to fall in love with it.

The best part is remaking it at home and tweaking it the way I think it should be.  

This version is a little different – I put a little twist on it with guacamole. It’s not just any guacamole, mind you, it’s Ginger Guacamole and it’s divine.

Beef Carpaccio with Ginger Guacamole

I also made a sesame ginger vinaigrette to drizzle over it, too. If you’ve never had or cooked with sesame oil, you need to buy it and keep it in your pantry. It smells intoxicating; I am not even kidding.

It adds something that completely changes the dynamic of whatever it is you’re adding it to, and I must warn you, it’s highly addictive. 

What is Beef Carpaccio?

Carpaccio is an Italian dish of meat or something meat-ish either sliced paper thin or pounded thin. It’s served raw, typically with a vinaigrette or olive oil and lemon sprinkled with shaved Parmesan cheese.

Beef Carpaccio with Ginger Guacamole

What I had was the typical greens topped with shaved filet mignon circling a large plate, sprinkled with Parmesan cheese, and drizzled with a red wine vinaigrette.

How in the hell have I not had this before?

Beef Carpaccio with Ginger Guacamole

This recipe was part of a Chef Roll contest sponsored by Avocados from Mexico.  You can see an additional dish I made, Lobster Guacamole Crostini, here

Here’s your printable – 

Beef Carpaccio with Ginger Guacamole

Beef Carpaccio with Ginger Guacamole

Prep Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 (one) 8 oz Filet Mignon, frozen for 30 min
  • 3 Tbsp Sesame oil
  • 2 tsp, divided Ginger, fresh
  • 1 tsp Garlic, dried
  • 3 tbsp Olive oil
  • 1 tbsp Rice vinegar
  • Handful Arugula
  • 1 Avocado
  • 1/4, Onion, diced
  • 1 Roma Tomato, diced
  • Handful Cilantro, fresh, chopped
  • 1 Lime, squeezed
  • Sesame seeds

Instructions

  1. Make guacamole by combining Avocado through lime.
  2. Add salt to taste.
  3. Make sesame dressing; add sesame oil through rice vinegar to a jar and shake to combine.
  4. Remove filet from freezer and *slice paper thin, arrange on plate, add scoop of guacamole and drizzle with sesame dressing.
  5. Sprinkle with sesame seeds and serve.

Notes

* Use very sharp knife or mandolin.

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