Carpaccio Di Manzo Recipe
Thinly sliced prime choice beef tenderloin, topped with shaved Parmigiano Reggiano cheese, capers, EVOO and balsamic glaze
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the beef tenderloin 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 the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large serving plate, overlapping them slightly.
- 3
Add Toppings
Sprinkle the thinly sliced beef with salt and black pepper. Distribute the capers evenly over the beef slices.
- 4
Drizzle with Olive Oil and Balsamic Glaze
Drizzle the extra virgin olive oil and balsamic glaze over the beef and capers.
- 5
Garnish
Shave the Parmigiano Reggiano cheese over the top of the carpaccio and add arugula as a garnish.
- 6
Serve
Serve immediately, enjoying the carpaccio fresh.
