Carpaccio Recipe
shaved tenderloin, arugula, capers, Parmigiano Reggiano, smoked sea salt, fresh pepper
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 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. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large plate, slightly overlapping them.
- 3
Add Toppings
Scatter the arugula over the beef slices. Sprinkle the capers on top, and use a vegetable peeler to shave the Parmigiano Reggiano over the dish.
- 4
Season
Finish by sprinkling smoked sea salt and freshly cracked black pepper over the carpaccio to taste.
