We're definitely in carpaccio mode this week. There are so many different ways of preparing carpaccio. Here's a classic, yet easy Italian version. Honestly, we prefer the Vietnamese version (recipe below), but this is still very good.
12 ounce whole beef tenderloin
Bunch of arugula, torn
extra virgin olive oil, for drizzling
Salt and cracked black pepper to season
Parmigiano Reggiano shavings
1 lemon, juiced
To start your Beef Carpaccio:
Freeze your beef tenderloin for at least 2 hours. This makes it easier to slice the beef.
Cut beef into thin slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin. Remove from plastic wrap and place on a large plate. Add a few arugula leaves, a drizzle of extra virgin olive oil, salt and pepper, and Parmigiano Reggiano cheese shavings over the raw meat.
Add a generous amount of freshly squeezed lemon juice, just before serving.
No comments:
Post a Comment