Carpaccio Di Manzo Recipe
Beef Carpaccio served with arugula & shaved Parmigiano-Reggiano
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Ingredients
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Ingredients
Method
Directions
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm but not frozen solid.
Slice the Beef
Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large serving platter, slightly overlapping them.
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and freshly ground black pepper.
Assemble the Carpaccio
Drizzle the dressing over the beef slices. Scatter the arugula and capers on top.
Add Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano over the top of the carpaccio.
Serve
Serve immediately with additional black pepper and a drizzle of olive oil if desired.