#wineandspice: a Carpaccio Classic Starring Filet Mignon & Mechy’s Special Sauce

And the summer of carpaccios continues! Next is a classic with Mechy’s special sauce and starring filet mignon: THE beef carpaccio. Shout out to Tuscanini for that extra kick! Get the recipe on Moishe’s YouTube channel! Get ready for dessert later this week! L’chaim!

MAKE IT:

THE beef carpaccio

Ingredients:
1 filet mignon (about 8–10 oz)
3 tbsp Clos Mesorah olive oil
2 garlic cloves, crushed
1 tsp whole grain mustard
1 tsp Tuscanini red chili paste
2 tsp Pinch My Spice Three Seasons Blend
2 cups baby arugula
1 tsp Pinch My Spice Honey Mustard Sriracha Blend
Horseradish aioli, for drizzling
Capers, for garnish
Extra olive oil, for dressing arugula

Instructions
1.⁠ ⁠Place the filet mignon in the freezer overnight, or until very firm but not fully frozen.
2.⁠ ⁠Slice the beef as thinly as possible using a sharp knife or deli slicer.
3.⁠ ⁠Lay the slices between two sheets of parchment paper and gently pound until paper-thin.

Chili Mustard Dressing
4.⁠ ⁠In a small bowl, whisk together: Olive oil, Crushed garlic, Whole grain mustard, Red chili paste, Three Seasons Blend

Dress the Arugula
5.⁠ ⁠Toss the arugula with a drizzle of olive oil and a light sprinkle of Honey Mustard Sriracha Blend.

Assemble
6.⁠ ⁠Spread a thin layer of the chili mustard dressing on the bottom of a serving platter.
7.⁠ ⁠Arrange the beef slices in an even layer.
8.⁠ ⁠Drizzle with horseradish aioli.
9.⁠ ⁠Pile the dressed arugula in the center.
10.⁠ ⁠Garnish with capers and serve.

Get the spices at: www.pinchmyspice.com
Get the Pet Nat:https://liquorsgalore.com/shop/product/la-ca-svago-pet-nat/64b04050c3b26b15bf9c64b1?option-id=f6a4ac0549ef28e187493dd3ec3350142bba7f8a7b996e8aba6a7814f25e8a72