Editor's note: The recipe below is excerpted from Katie Brown Entertains. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Get Cookin'
Step 1
1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
Step 2
2. Season with salt and pepper and set aside.
Step 3
3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
Step 4
Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
Step 5
Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
Step 6
Drizzle with mayonnaise sauce.
Hints & Clues
Step 7
· Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
Step 8
· Ask your butcher to prepare the carpaccio for you if you are interested.
Step 9
· Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
Step 10
· Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
Step 11
· It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.
