Featured Recipe

Featured Chef Peggy Emch’s
Beef Carpaccio



  • 1 lb beef tenderloin
  • Arugula
  • Green olives
  • Lemon juice
  • Olive oil
  • 1 ounce slices of Parmesan cheese
  • Salt and freshly ground black pepper


Tie the tenderloin to maintain its shape and place in freezer until frozen (freezing the beef ensures that it stays raw while you sear it). Remove the twine and rub the frozen tenderloin with the salt and pepper. Heat up olive oil in a skillet and brown all sides of the meat, approximately 4 minutes total. Place the beef back in the freezer for about an hour and slice as thinly as possible (freezing makes it easier to slice the beef). Place sliced beef between a layer of waxed paper and pound with the bottom of a heavy skillet or pan.

Toss the arugula in olive oil, salt, pepper, and lemon juice. Place the meat on chilled plates and top with Parmesan slices and arugula salad. Add olives for garnish.