Beef carpaccio With Parmesan & Sweet Dijon

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Marisa Curatolo, Photography Cory Aronec

Ingredients

1 (6-ounce) bison or beef tenderloin

1 cup fresh baby greens

2 ounces Parmesan cheese, shaved

Coarse salt and freshly ground black pepper, to taste

Sweet Dijon dressing

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon honey

2 tablespoons mayonnaise

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

Preparation

Wrap tenderloin in plastic wrap and place in freezer for 2 hours.

For dressing, combine Dijon, vinegar, honey and mayonnaise in medium bowl. Slowly whisk in oil until well blended. Season with salt and pepper. Cover and chill until ready to use.

Remove tenderloin from freezer and unwrap. Thinly slice beef to approximately 1⁄8 to 1⁄4-inch slices. Arrange on platter. Top with greens. Drizzle with dressing and sprinkle with shaved Parmesan. Season with coarse salt and freshly ground pepper. Serve immediately. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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