Beef Carpaccio Recipe

Time30m

Serves4

pickled shimeji mushroom, kalamata olive tapenade, pecorino

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not frozen solid. This will make it easier to slice thinly.
2
Slice the Beef
Once firm, remove the beef from the freezer and unwrap it. Using a sharp knife, slice the beef into very thin slices, about 1/8 inch thick. Arrange the slices on a large platter, slightly overlapping them.
3
Make the Tapenade
In a food processor, combine the kalamata olives, olive oil, and lemon juice. Pulse until you achieve a coarse paste. Adjust seasoning with salt and pepper to taste.
4
Assemble the Dish
Top the beef slices with the pickled shimeji mushrooms. Spoon the kalamata olive tapenade over the beef and mushrooms. Shave or grate the pecorino cheese over the top.
5
Finishing Touches
Drizzle a bit more olive oil over the carpaccio and season with additional salt and freshly ground black pepper as desired.