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.