Carpaccio Di Manzo Recipe

Time30m

Serves2

thinly sliced beef tenderloin, raw onion, reggiano, capers, avocado, lemon and truffle oil

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Ingredients

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1
Prepare the Beef Tenderloin
Using a sharp knife, slice the beef tenderloin into very thin slices, about 1-2 mm thick. If possible, partially freeze the beef for about 30 minutes beforehand to make slicing easier.
2
Slice the Onion
Peel and thinly slice the raw onion into rings or half-moons, depending on your preference.
3
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices or cubes.
4
Prepare the Lemon
Cut the lemon in half. Squeeze the juice from one half over the sliced beef to enhance flavor and prevent browning; reserve the other half for serving.

5
Plate the Carpaccio
On a large serving platter or individual plates, arrange the thin slices of beef tenderloin in a single layer, slightly overlapping them.
6
Add Toppings
Sprinkle the thinly sliced onion evenly over the beef. Then, scatter the capers on top, followed by the avocado slices.
7
Finish with Cheese and Oil
Use a vegetable peeler or grater to shave the Parmigiano-Reggiano cheese over the top of the carpaccio. Drizzle the truffle oil generously over the dish.
8
Serve with Lemon
Serve the carpaccio with lemon wedges on the side, allowing guests to add additional lemon juice to taste.