Carpaccio Alla Cipriani Recipe
Grass Fed Beef, Grana Padano, Espelette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Preparing the Beef
Wrap the grass-fed beef tenderloin tightly in plastic wrap and place it in the freezer for about 30 minutes to firm it up. This will make it easier to slice thinly.
- 2
Slicing the Beef
Once the beef is firm, remove it from the freezer, unwrap it, and using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a chilled plate in a single layer.
- 3
Preparing the Dressing
In a small bowl, whisk together the olive oil, lemon juice, sea salt, and Espelette pepper to create a dressing.
- 4
Assembling the Dish
Drizzle the dressing evenly over the sliced beef. Use a vegetable peeler to shave the Grana Padano cheese over the top of the beef.
- 5
Garnishing
Place fresh arugula on the side of the plate for garnish and additional flavor.
- 6
Serving
Serve immediately, allowing guests to enjoy the carpaccio cold.
