Beef Carpaccio with Wild Arugula • St. Francis Winery & Vineyards

Beef Carpaccio with Wild Arugula • St. Francis Winery & Vineyards

www.stfranciswinery.com

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Ingredients

  • 8 – 10 ounces beef tenderloin from the tip end of the roast
  • 4 handfuls arugula
  • Your favorite vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan
  • ½ fennel bulb, sliced thinly
  • 1 basket Sweet 100 tomatoes
  • ½ bunch parsley leaves
  • 1 bunch fresh chives, chopped
  • 1 tablespoon capers
  • 1 anchovy
  • Juice of one lemon
  • Extra Virgin olive oil

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