Beef Carpaccio Recipe
Arugula, Parmigiano-Reggiano, pomegranate, black pepper, EVOO
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Ingredients
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Beef Carpaccio
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour. This will make it easier to slice thinly.
- 2
Slice the Beef
Once the beef is firm but not completely frozen, remove it from the freezer. Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick).
- 3
Arrange the Beef
On a large serving platter, arrange the beef slices in a single layer, slightly overlapping the slices.
Assembly
- 4
Add Arugula
Evenly distribute the arugula over the beef slices.
- 5
Sprinkle Cheese
Shave or grate the Parmigiano-Reggiano cheese over the top of the arugula.
- 6
Add Pomegranate Seeds
Scatter the pomegranate seeds over the salad for a burst of color and flavor.
- 7
Season the Carpaccio
Drizzle the extra virgin olive oil over the dish and season with freshly ground black pepper and sea salt to taste.