Steak Carpaccio Recipe
sweet pepper caponata + calabrian aioli + seeded lavash + manchego
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Ingredients
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Carpaccio Ingredients
Method
Carpaccio Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm but not completely frozen. This makes it easier to slice thinly.
- 2
Slice the Beef
Remove the beef from the freezer and unwrap it. Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick). Arrange the slices on a large serving plate, slightly overlapping them.
- 3
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle this mixture over the beef slices.
- 4
Add Manchego
Using a vegetable peeler, shave the manchego cheese over the top of the beef slices.
