Carpaccio Di Manzo Recipe
Beef carpaccio, shaved parmigiano, arugula & truffle oil
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Chill the Beef
Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for about 30-45 minutes until it is firm, making it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, remove the beef from the freezer and slice it as thinly as possible. Aim for slices that are about 1-2 mm thick.
Assembly
- 3
Arrange the Beef
On a large serving plate, arrange the slices of beef in a single layer, slightly overlapping them to create an elegant presentation.
- 4
Add Arugula and Cheese
Scatter the arugula leaves over the arranged beef. Use a vegetable peeler to shave the Parmigiano-Reggiano cheese over the top.
- 5
Drizzle with Truffle Oil
Drizzle the truffle oil evenly over the beef and arugula. Use just enough to enhance the flavors without overpowering the dish.
- 6
Season and Serve
Sprinkle salt and black pepper to taste. Finish with a squeeze of lemon juice over the top. Serve immediately.