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Beef Carpaccio II

Beef Carpaccio II — a meat recipe, 7 ingredients.

Meat

contains dairycontains eggscontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 center cut beef tenderloin roast
  • Salt
  • Black pepper
  • Extra-virgin olive oil for serving
  • Lemon wedges for serving
  • Shaved Parmiggiano-Reggiano cheese
  • Basil chiffonade for serving
Make it lactose-friendly
  • Shaved Parmiggiano-Reggiano cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
  2. Slice the meat thinly and remove plastic wrap.
  3. Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
  4. Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0