Carpaccio Di Manzo Kobe Con Funghi Trifolati Recipe
Thin sliced Kobe Beef Tenderloin over organic baby spinach, topped with sautéed wild mushrooms, shaved parmigiana Reggiano cheese and gourmet capers, EVOO and glazed balsamic vinegar
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Beef
Thinly slice the Kobe beef tenderloin using a sharp knife. Lay the slices on a plate, slightly overlapping them.
- 2
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of EVOO over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and golden brown. Season with salt and black pepper to taste.
- 3
- 4
Add Final Touches
Sprinkle shaved Parmigiano Reggiano cheese and gourmet capers over the beef and mushrooms. Drizzle with the remaining tablespoon of EVOO and glazed balsamic vinegar. Season with additional salt and black pepper if desired.
