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Beef Carpaccio

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  • Ready in: 20 min.
  • Serves: 4
  • Complexity: very easy
  • Origin: Italy
Beef Carpaccio

Ingredients

  • 8 to 10 ounces beef tenderloin
  • 4 handfuls arugula or mixed greens
  • vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan

Preparation

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.

  3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.

  4. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.