Chianina Beef Carpaccio Recipe
Chianina Beef Carpaccio is a dish made from thinly sliced raw Chianina beef tenderloin, typically served with a fresh salad of arugula and garnishes. The version served at this venue features a rich, creamy dressing of egg yolk and garlic, complemented by sharp capers and shaved Parmesan, creating a balanced flavor profile. Here's how to prepare this elegant dish at home.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Beef
Wrap the Chianina beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours, until firm but not completely frozen. This will make it easier to slice thinly.
Slice the Beef
Remove the beef from the freezer and unwrap. Using a very sharp knife, slice the beef as thinly as possible. Arrange the slices on a serving plate in an overlapping fashion.
Assemble the Carpaccio
Drizzle the lemon aioli over the beef slices. Scatter capers and shaved Parmesan over the top. Season with salt and black pepper to taste.
