Beef Carpaccio with Raspberry Vinegar

Ingredients:

• 1 pound beef tenderloin
• 1 tablespoon olive oil
• 1/2 tablespoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup raspberry vinegar
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• Arugula for garnish

Directions:

1. Wrap the beef tenderloin in plastic wrap, freeze for 25 minutes, and slice the beef into thin pieces.
2. In a small bowl, whisk together raspberry vinegar, honey, olive oil, kosher salt, and pepper.
3. On a plate, arrange the beef carpaccio slices to cover the entire plate.
4. Drizzle the raspberry vinaigrette over the beef carpaccio slices, garnish with arugula leaves, and serve.

Verdict:

The Beef Carpaccio with Raspberry Vinegar is a flavorful, elegant dish that’s perfect for a light lunch or an appetizer. The sweet and tangy raspberry vinaigrette pairs perfectly with the tender beef slices. The dish is easy to make and is sure to impress your guests!

Serving Suggestions:

Serve the Beef Carpaccio with Raspberry Vinegar on a bed of arugula leaves or alongside thinly sliced crusty bread. The dish can be paired with a light white wine or a fruity red wine. Enjoy!