Tenderloin Carpaccio Recipe
Filet, pickled shallots, pecorino cheese, chimichurri with grilled bread. Add black truffle +$7
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the filet mignon
Wrap the filet mignon in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Slice the filet
Once the filet is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the filet very thinly into carpaccio-style slices.
- 3
Arrange the carpaccio
On a large serving plate, lay out the slices of filet mignon in a single layer, slightly overlapping them.
- 4
Add toppings
Sprinkle the pickled shallots and grated pecorino cheese evenly over the carpaccio. Drizzle with chimichurri sauce.
- 5
Prepare grilled bread
Grill the bread slices until golden and crispy. Serve alongside the carpaccio.
- 6
Add truffle (optional)
If using, shave the black truffle over the carpaccio just before serving for an extra touch of luxury.
