Beef Tenderloin Carpaccio Recipe
Indulge in our Beef Tenderloin Carpaccio, featuring thinly sliced, melt-in-your-mouth tenderloin drizzled with a rich balsamic reduction and topped with arugula and shavings of aged Parmesan. This dish is a perfect harmony of flavors and textures, served with a side of crispy crostini for the ultimate appetizer experience.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen.
- 2
Slice the Beef
Using a sharp knife, thinly slice the beef tenderloin as thin as possible. Arrange the slices in a single layer on a serving platter.
Assembly
- 3
Dress the Carpaccio
Drizzle the olive oil and lemon juice over the beef slices. Sprinkle with capers, salt, and black pepper.
- 4
Add Garnish
Top with shaved Parmesan cheese and arugula.
