Carpaccio Di Manzo Recipe
Beef carpaccio with arugula and parmesan.
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Ingredients
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Main Ingredients
Dressing
Method
Preparation of Beef
Firm the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour to firm up. This will make it easier to slice thinly.
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the beef as thinly as possible. Aim for slices that are about 1-2 mm thick.
Plate the Beef
Arrange the beef slices on a large serving plate in a single layer, slightly overlapping them.
Dressing Preparation
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until well combined. Season with salt and black pepper to taste.
Final Assembly
Dress the Beef
Drizzle the dressing over the arranged beef slices.
Add Arugula and Parmesan
Top the beef with fresh arugula and shave the Parmesan cheese on top using a vegetable peeler.
Serve
Serve immediately as an appetizer or a light main dish.