Beef Carpaccio Recipe
*Pepper crusted, micro greens, red chili, capers, balsamic reduction, parmesan
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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1-2 hours until it's firm but not completely frozen. This will make it easier to slice thinly.
Crust and Slice
In a spice grinder, coarsely grind the black peppercorns. Remove the beef from the freezer, unwrap it, and roll it in the crushed pepper until evenly coated. Using a sharp knife, slice the beef as thinly as possible.
Plate the Carpaccio
Arrange the beef slices on a large plate in a single layer, slightly overlapping them. Drizzle with olive oil and season with salt.
Add Toppings
Sprinkle the micro greens, capers, and finely chopped red chili over the beef. Use a vegetable peeler to shave thin slices of parmesan cheese and distribute them on top.
Finish with Balsamic Reduction
Drizzle the balsamic reduction over the top of the dish to finish. Serve immediately.