Carpaccio Di Manzo Recipe
Thinly sliced beef tenderloin, arugula, shaved parmesan, and lemon vinaigrette.
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Ingredients
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Main Ingredients
Vinaigrette Ingredients
Method
Preparation
- 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
Using a sharp knife, slice the beef tenderloin into very thin slices, about 1/8 inch thick. Lay the slices flat on a large serving platter, slightly overlapping them.
Vinaigrette Preparation
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, Dijon mustard, salt, and black pepper until well combined. Squeeze the juice of the lemon into the mixture, whisking until emulsified.
Assembly
- 4
- 5
Finish with Parmesan
Using a vegetable peeler, shave the Parmesan cheese over the top of the arugula and beef. Serve immediately.
