The benefit of buying bulk beef is you get all cuts of beef at an extremely economical price, including tenderloin and prime rib at ground beef prices!
Now, wondering what to do with that delectable tenderloin?

Beef Carpaccio is one of our absolute favourite entertaining or special occasion dishes. No better way to indulge in a dish like this than with our beef, the highest quality beef you can get your hands on!

Ingredients:

Approx 200 grams grassfed beef tenderloin (frozen)

1 cup arugula

1/4 cup shaved parmesan

fleur de sel (flaky sea salt)

Dressing:

1 tbsp grainy dijon mustard

2 tbsp good quality olive oil

1 tsp fresh squeezed lemon juice

1 tbsp balsamic vinegar

salt & fresh cracked pepper

1/2 tsp capers (optional)

Directions:

Take tenderloin from the freezer, let thaw slightly, just enough so you can slice through. (If it thaws too much it will be difficult to slice.)
While tenderloin is partially thawing pour all the dressing ingredients into a jar and shake to mix.
With a sharp knife slice the beef very thin (1/4 to 1/8 inch). Lay out slices on larger platter, slightly overlapping.

Place arugula on top centre, drizzle some dressing all over, toss on parmesan flakes (and capers if using) and sprinkle liberally with fleur de sel.

Serve with toasted baguette slices.

Note: if prepping ahead slice then layer the beef in single layers with saran wrap in between.

Other cuts of beef can be used for this dish as well. Try sirloin and eye of round (a cylindrical cut from the round (hip) of the beef). For eye of round after slicing layer on parchment, cover with another layer of parchment and then pound with meat tenderizer before layering on serving platter.