Carpaccio Di Manzo Recipe
Filet of raw cured beef tenderloin sliced paper thin with fresh garlic, fresh parmesan, lemon, capers, arugula & toasted crostini
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Ingredients
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Beef
Garnish
Crostini
Method
Preparation of Beef
- 1
Curing the Beef
Wrap the beef tenderloin tightly in plastic wrap and refrigerate for at least 24 hours to cure. This step enhances the flavor and texture of the beef.
- 2
Slicing the Beef
After curing, remove the beef from the refrigerator. Using a sharp knife, slice the beef tenderloin as thinly as possible (ideally paper-thin). Arrange the slices on a large serving platter.
Garnishing
- 3
Preparing the Garlic and Lemon
Finely mince the fresh garlic cloves and set them aside. Cut the lemon in half and juice one half, reserving the other half for garnish.
- 4
Adding Toppings
Sprinkle the minced garlic evenly over the sliced beef. Drizzle the lemon juice over the beef and season with salt and pepper to taste.
- 5
Finishing Touches
Shave the fresh parmesan cheese over the top of the beef. Scatter the capers and arugula on top for added flavor and presentation.
Preparing Crostini
- 6
Slicing the Baguette
Slice the baguette into 1/2 inch thick slices.
- 7
Toasting the Crostini
Preheat the oven to 200°C (400°F). Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and bake for about 5-7 minutes, or until golden brown and crispy.
