Créé avec l’IA
Beef Carpaccio
30 min 304 kcal par portion Moyen
Ingrédients
4 Portions
- beef tenderloin400 g
- arugula50 g
- Parmesan cheese40 g
- olive oil2 tablespoons
- lemon juice1 tablespoon
- saltto taste
- black pepperto taste
Instructions
- 1
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes to firm up, making it easier to slice thinly.
- 2
Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife.
- 3
Arrange the beef slices on a large serving platter, slightly overlapping them.
- 4
In a small bowl, whisk together the olive oil and lemon juice. Drizzle this mixture evenly over the beef slices.
- 5
Season the beef with salt and black pepper to taste.
- 6
Scatter the arugula over the beef slices.
- 7
Using a vegetable peeler, shave the Parmesan cheese over the top of the dish.
- 8
Serve immediately and enjoy your Beef Carpaccio.
