This impressive-looking carpaccio is actually very simple to make. The combination of blackberries and balsamic gives this appetizer a wonderful wine-like flavour – a perfect complement to the cheese.
- Prep: 15 min
- Freezing: 1 h - 2 h
- 8 oz (225 g) beef tenderloin*
- 3 oz (90 g) Canadian Aged Cheddar
- 1 cup (250 mL) red cabbage sprouts or other fresh sprouts
- 12 - 16 blackberries
- 4 tsp (20 mL) balsamic vinegar or balsamic glaze
- Fleur de sel and freshly ground pepper
Place meat, wrapped in plastic wrap, in the freezer for about 2 hours to partially freeze it.
Using a peeler, shave thin slivers of cheese to make shavings.
Remove meat from the freezer, unwrap and immediately slice it very thinly using a sharp knife.
Divide meat slices among chilled plates. Top with sprouts, blackberries and cheese shavings.
Drizzle with balsamic and season to taste. Serve immediately. *When buying the meat, advise your butcher you will be making carpaccio. Note: You can place the sliced meat on plates 1–2 hours ahead of time, cover with plastic wrap and refrigerate. Just before serving, top with remaining ingredients.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 124 mg|
|Vitamin B12:||25 %|
|Vitamin B6:||15 %|