We love this recipe for elegant summer entertaining! Delicious & nutritious beef carpaccio from the owners of Doc’s Trattoria in Kent, Connecticut.
Doc’s Trattoria lived in New Preston, CT for nine years before moving to the Kent Village Barns in 2008. The local favorite is co-owned by Roberto and Paulette Pizzo, a husband and wife, front-of-the house, back-of-the-house team. Together with their staff, the Pizzos serve up authentic Italian fare, inspired by Roberto’s Sicilian childhood. Summers, they invite residents and visitors to come sit on their Kent patio, listen to some live jazz, and dine on fine Italian cuisine.
Here, from their kitchen to yours, a rare treat!
BEEF CARPACCIO RECIPE
Beef Carpaccio at Doc's Trattoria
Ingredients
-6 oz. beef tenderloin (whole)
-2 c. baby arugula
-I tbsp. grated parmigiana reggiano cheese
-I tbsp. extra virgin olive oil mixed with 1 tbsp. lemon juice
-capers
-2 tbsp. crushed sea salt & black pepper
Preparation
Coat a large pan with extra virgin olive oil, crushed salt & pepper. Dip whole tenderloin in coated pan enough to wet all sides. Pan sear each side in a hot skillet. Let tenderloin cool at room temperature for about one hour. Wrap tenderloin in plastic wrap and refrigerate overnight.
Presentation
Slice the marinated tenderloin paper thin (for best results, freeze for 1 hour prior to slicing). Divide sliced beef between two plates. Garnish each plate with 1 cup arugula. Top each dish with 1/2 tbsp. of reggiano cheese. Sprinkle with capers. Drizzle each carpaccio with 1 tbsp. of lemon & olive oil dressing.
Visiting Doc’s Trattoria at Kent Village Barns
Location: 9 Maple Street, Kent, CT
Phone: (860) 927-3810
Menu: Modern flair on old Italian classics. Specialties include: zuppa di pesce, vitello salt in bocca, penne vessuviana and brick oven pizza.
Reservations are recommended. Visit their website: www.docstrattoria.com.
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