Seared Beef Carpaccio Recipe

Time30m

Serves2

Shaved Parmigiano Reggiano, Truffle Oil, accompanied by Herbed Grilled Focaccia Croutons

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour or until firm. 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. Arrange the slices on a plate in a single layer.
3
Make Focaccia Croutons
Preheat the grill or oven to medium-high heat. Brush the focaccia slices with olive oil and sprinkle with chopped rosemary and thyme. Grill or toast until golden and crispy, about 2-3 minutes per side.
4
Assemble the Dish
Drizzle the truffle oil over the arranged beef slices. Shave the Parmigiano Reggiano over the beef using a vegetable peeler. Season with salt and black pepper to taste.
5
Serve
Serve the seared beef carpaccio with the herbed focaccia croutons on the side.