#WineandspicE: A Carpaccio Classic Starring Filet Mignon & Mechy's Special Sauce #WineandspicE: A Carpaccio Classic Starring Filet Mignon & Mechy's Special Sauce

And the summer of carpaccios continues! Next is a classic with Mechy's special sauce and starring filet mignon: THE beef carpaccio. Shout out to Tuscanini for that extra kick! Get the recipe on Moishe's YouTube channel! Get ready for dessert later this week! L'chaim! MAKE IT: THE beef carpaccio Ingredients: 1 filet mignon (about 8–10 oz) 3 tbsp Clos Mesorah olive oil 2 garlic cloves, crushed 1 tsp whole grain mustard 1 tsp Tuscanini red chili paste 2 tsp Pinch My Spice Three Seasons Blend 2 cups baby arugula 1 tsp Pinch My Spice Honey Mustard Sriracha Blend Horseradish aioli, for drizzling Capers, for garnish Extra olive oil, for dressing arugula Instructions  1.⁠ ⁠Place the filet mignon in the freezer overnight, or until very firm but not fully frozen.  2.⁠ ⁠Slice the beef as thinly as possible using a sharp knife or deli slicer.  3.⁠ ⁠Lay the slices between two sheets of parchment paper and gently pound until paper-thin. Chili Mustard Dressing  4.⁠ ⁠In a small bowl, whisk together: Olive oil, Crushed garlic, Whole grain mustard, Red chili paste, Three Seasons Blend Dress the Arugula 5.⁠ ⁠Toss the arugula with a drizzle of olive oil and a light sprinkle of Honey Mustard Sriracha Blend. Assemble  6.⁠ ⁠Spread a thin layer of the chili mustard dressing on the bottom of a serving platter.  7.⁠ ⁠Arrange the beef slices in an even layer.  8.⁠ ⁠Drizzle with horseradish aioli.  9.⁠ ⁠Pile the dressed arugula in the center. 10.⁠ ⁠Garnish with capers and serve.