Carpaccio Di Manzo Recipe
Thin slices of raw beef tenderloin, topped with arugula, grape tomatoes, shaved parmigiano, and a lemon vinaigrette
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Ingredients
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Main Ingredients
Lemon Vinaigrette
Method
Preparation of Beef
- 1
Slice the Beef Tenderloin
Using a sharp knife, thinly slice the beef tenderloin against the grain into very thin slices. Aim for slices around 1-2 mm thick for optimal tenderness and presentation.
- 2
Arrange the Beef
Lay the slices of beef on a large serving platter in a single layer, slightly overlapping them for an elegant presentation.
Preparing the Lemon Vinaigrette
- 3
Mix the Vinaigrette Ingredients
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined and emulsified.
Assembly
- 4
- 5
Add Parmigiano
Use a vegetable peeler to shave the Parmigiano-Reggiano cheese into thin curls and sprinkle them over the top of the salad.
- 6
