Free Range Grass-fed Beef Tenderloin 'carpaccio' With Crispy Artichokes, Arugula & Shaved Parmigiano Recipe
Indulge in our exquisite Free Range Grass-Fed Beef Tenderloin 'Carpaccio', a culinary masterpiece that features thinly sliced, melt-in-your-mouth beef, perfectly complemented by the crunch of crispy artichokes. Fresh, peppery arugula adds a vibrant contrast, while delicate shavings of aged Parmigiano elevate this dish to new heights of flavor. Each bite is a harmonious blend of texture and taste, making it the perfect starter for any discerning palate.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Beef Tenderloin
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm but not fully frozen. This makes it easier to slice thinly.
- 2
Crispy Artichokes
Drain and pat dry the artichoke hearts. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the artichoke hearts and cook until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 3
Slice the Beef
Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large serving platter.
- 4
Prepare the Garnish
In a small bowl, mix the remaining olive oil, lemon juice, salt, and black pepper. Drizzle this over the beef slices.
- 5
Assemble the Dish
Top the beef slices with crispy artichokes, fresh arugula, and shaved Parmigiano-Reggiano cheese. Optionally, sprinkle with capers.
- 6
Serve
Serve immediately as an appetizer or main dish.
