Advertisement
Beef Carpaccio with Pomegranate and Arugula
Serves 2
Lean into your adventurous side and prepare carpaccio at home with this easy-to-make and satisfying dish that’s perfect for two. Pounded thin and drizzled in a bright dressing of pomegranate molasses, olive oil, and balsamic vinegar, the final product is topped with fresh arugula and pomegranate seeds for a tart and tangy flavour burst.
Advertisement
Ingredients
- 7 oz (200 g) beef tenderloin
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) pomegranate molasses
- 1 tsp (5 mL) honey
- 1 tsp (5 mL) black pepper
- 1/2 tsp (2 mL) salt, divided
- 2 cups (500 mL) baby arugula
- 1/4 cup (60 mL) pomegranate arils, divided
Directions
01
Tightly wrap beef tenderloin in kitchen film or parchment and place in freezer for about 2 hours. If using parchment, place inside a glass container with lid.
02
Using hand blender and a small bowl—or shaking combined ingredients in a Mason jar—mix olive oil, vinegar, mustard, pomegranate molasses, honey, black pepper, and 1/4 tsp (1 mL) salt. Set aside.
03
When ready to serve, place serving plate in freezer to keep cold. Place a second plate in freezer to hold the pieces of tenderloin as you work.
04
Remove tenderloin from freezer and slice in 5 to 6 slices. Place one slice in between two pieces of parchment and beat with flat wooden mallet or rolling pin until paper thin. Keep the other slices wrapped on the plate in freezer. Place beaten piece of carpaccio onto serving plate in freezer and remove each slice of beef to repeat the process until each piece has been beaten into carpaccio and returned to freezer.
05
In small bowl, combine arugula with 1 Tbsp (15 mL) pomegranate arils and spoonful of prepared dressing. Remove carpaccio from freezer, season with remaining salt, and drizzle with remaining dressing. Arrange arugula in centre of serving plate over carpaccio and sprinkle remaining pomegranate arils over top.
