Roast Beef Carpaccio

Roast Beef Carpaccio

Prep Time: 10 min, Total Time: 10 min, Serves: 6-8 Printable Version

Ingredients

  • ● 1/4 cup mayonnaise
  • ● 1/4 cup plain Greek yogurt
  • ● 1 tablespoon freshly squeezed lemon juice
  • ● 1 tablespoon Worcestershire sauce
  • ● 1 teaspoon coarsely ground black pepper
  • ● Kosher salt, to taste
  • ● 1 pound Kretschmar Roast Beef, sliced thin
  • ● 1 cup baby arugula
  • ● 2 ounces Parmesan cheese, shaved thin
  • ● 2 tablespoons capers
  • ● 3 tablespoons pomegranate seeds

Instructions

  • 1. Combine mayonnaise, yogurt, lemon juice, Worcestershire sauce and black pepper in small bowl until combined. Season with salt, to taste. Cover and refrigerate until ready to use. Do ahead: Dressing can be made up to 3 days ahead, stir before serving.
  • 2. When ready to serve, layer roast beef on serving platter and top with drizzle of creamy black pepper dressing, baby arugula, shaved Parmesan, capers and pomegranate seeds. Tip: Save any leftovers for a sandwich the next day!