Try this simple recipe for Orange Beef Carpaccio, which we featured as part of our WTSO virtual tasting events. We’ve included wine pairing suggestions, too.
If you love cooking as much as we do, we hope you’ll appreciate this simple recipe for Orange Beef Carpaccio. You can increase the enjoyment by sharing the kitchen with a loved one, as well as sipping a glass of your current wine obsession. We’ve included our wine pairing recommendations below. Cheers!
- Salt & Pepper
- Dijon Mustard
- Garlic, finely chopped
- Olive Oil
- 1 Filet Mignon or Petite Sirloin
- 1 Navel Orange
- Shallot, chopped
- Miniature Sweet Frying Peppers
- Fresh Parsley
- Make a marinade with the Dijon, garlic and olive oil. Rub Filet in the marinade and wrap in plastic, place in the fridge for 15 minutes.
- While you wait, chop your shallots, zest your orange, then slice and sauté the sweet peppers on the stovetop.
- Oil a skillet or frying pan and heat on high. Remove the filet from the fridge and quickly sear the outside on the hot skillet. Place the seared meat back in a freezer for a few minutes to firm up the texture.
- When the filet is firm to the touch, slice as thin as possible using a very sharp knife. Plate the slices, top with the shallots, peppers and orange zest. Garnish with balsamic vinegar, parsley and finish with salt and pepper.
You can’t go wrong with a medium-bodied red wine. What’s the best wine with steak? The citrus flavor in this recipe gives you a variety of options. You could stay with the Italian theme and choose a Chianti, Barbera, or even a Prosecco. For inspiration, check out our latest selection of premium wines.