Carpaccio* Recipe
EXTRA VIRGIN OLIVE OIL, PARMIGIANO-REGGIANO, LEMON, CAPERS, PICKLED RED ONIONS, ARUGULA, FRISÉE
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1-2 hours until it is firm but not frozen solid. This makes it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, slice the beef tenderloin as thinly as possible. Arrange the slices in a single layer on a large serving platter.
- 3
Season the Carpaccio
Drizzle the extra virgin olive oil over the beef slices. Squeeze the juice of the lemon over the beef, and season with salt and freshly cracked black pepper.
- 4
- 5
