Carpaccio Recipe
Beef Carpaccio, Parmigiano Reggiano, Arugula, Charred Cherry Tomatoes
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Ingredients
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Beef Carpaccio
Toppings
Method
Preparation of Beef Carpaccio
- 1
Chilling the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour to firm it up. This will make it easier to slice thinly.
- 2
Slicing the Beef
After the beef is firm, remove it from the freezer and unwrap. Using a sharp knife, slice the beef as thinly as possible. Aim for slices that are translucent.
Preparing the Toppings
- 3
Charred Cherry Tomatoes
Preheat a grill or a grill pan over medium-high heat. Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until they are charred and blistered. Remove from heat and set aside.
- 4
Assembling the Carpaccio
On a large serving plate, arrange the thinly sliced beef in a single layer. Drizzle olive oil and lemon juice over the beef. Season with salt and black pepper to taste.
- 5
Adding Toppings
Scatter the arugula over the beef, then use a vegetable peeler to shave Parmigiano Reggiano cheese over the top. Finally, add the charred cherry tomatoes and drizzle balsamic glaze over the dish.
