Beef Carpaccio Recipe

Directions

1. 1

   Prepare the Beef

   Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not frozen solid. This will make it easier to slice thinly.

2. 2

   Slice the Beef

   Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick). Arrange the slices on a chilled plate in a single layer.

3. 3

   Prepare the Salad

   In a bowl, combine the wild arugula and cherry capers. Squeeze the juice of half the lemon over the arugula and drizzle with 1 tbsp of E.V.O.O. Toss gently to combine.

4. 4

   Assemble the Dish

   Top the beef slices with the arugula and caper mixture. Shave the Parmesan Reggiano over the top of the dish.

5. 5

   Finishing Touches

   Drizzle the remaining E.V.O.O. over the dish and season with salt and pepper to taste. Finally, shave truffles on top, if desired.