Carpaccio Di Manzo Recipe

Time30m

Serves4

Thinly Sliced Beef Carpaccio, Arugula, Mushrooms, Shaved Parmigiano

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1-2 hours until it is firm but not frozen solid. This will make it easier to slice thinly.
2
Slice the Beef
Once the beef is firm, remove it from the freezer. Using a sharp knife, slice the beef as thinly as possible, aiming for paper-thin slices. Arrange the slices on a large serving platter, slightly overlapping them.
3
Prepare the Mushrooms
Clean the fresh mushrooms with a damp cloth and slice them thinly. Arrange the sliced mushrooms over the beef on the platter.
4
Prepare the Arugula
In a bowl, toss the arugula with the olive oil, lemon juice, salt, and freshly ground black pepper. Make sure the arugula is well coated with the dressing.
5
Assemble the Dish
Place the dressed arugula over the beef and mushrooms on the platter.
6
Add the Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese over the top of the arugula and beef carpaccio.
7
Serve
Serve immediately as an appetizer, garnished with additional black pepper if desired.