KVOA.com

Let's Make a Meal: Brio's Beef Carpaccio

Share This Video

URL

Embed

Iframe

 

close

+ SHARE

Views:

${title} Views: ${media:community.statistics.views} Rating: ${media:community.starRating.average} ${created}

Prev Next

News Articles

Posted 4:20 PM 6/8/2012 : Let's Make a Meal: Brio's Beef Carpaccio

TUCSON - Today on News 4 Tucson at 4 p.m., Chef Benjamin Callendar from Bio Tuscan Grille stopped by a featured dish from their restaurant, and an offer for News 4 Tucson viewers.

If you mention that you saw Chef Benjamin Callendar on News 4 Tucson, he'll buy your table a free Tuscan Taster!

Here's the recipe for the dish he prepared today:

Beef Carpaccio

6 oz. Eye of round thinly sliced
Drizzle Mustard Aioli
1 Pinch Salt & Pepper Mix
1/2 oz Drizzle Extra Virgin Olive Oil
1 tsp Capers
1 Pinch Chopped Parsley
1 1/4 oz. Mesculin/Spring Mix
1 Tbsp. Balsamic Vinaigrette
1 Tbsp. Grated Reggiano
2 Triangles Parmesan Flatbread

BUILD

Drizzle mustard aioli across meat.
Season Carpaccio with salt and pepper
Drizzle with extra virgin olive oi across meat
Sprinkle with capers and parsley

In a mixing bowl, toss mesculin with balsamic dressing
Place in center of carpaccio

Garnish with Reggiano
Criss-cross parmesan traingles over greens

Mustard Aioli
1 Cup Aioli
1/4 Cup Brown Mustard

Recent Videos