Beef Carpaccio Recipe
tenderloin. black truffles. olive oil. red onion. parmesan flakes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes to firm up. This makes it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove from the freezer and slice the beef as thinly as possible using a sharp knife.
- 3
Plate the Carpaccio
Arrange the beef slices on a chilled plate, slightly overlapping each other.
- 4
Add Toppings
Finely slice the black truffles and scatter them over the beef. Thinly slice the red onion and distribute it evenly as well.
- 5
Dress the Carpaccio
Drizzle the olive oil over the beef and season with salt and black pepper to taste.
- 6
Finish with Parmesan
Use a vegetable peeler to create thin flakes of Parmesan cheese and sprinkle them over the top.
- 7
Serve
Serve immediately as an appetizer.
