Creado con IA
Beef Tenderloin Carpaccio
15 min Fácil
Ingredientes
4 Raciones
- beef tenderloin8 ounces
- arugula2 cups
- shaved Parmesan cheese1/4 cup
- capers2 tablespoons
- lemon, juiced1/2 lemon
- extra-virgin olive oilas needed for drizzling
- saltto taste
- pepperto taste
Preparación
- 1
Place the beef tenderloin in the freezer for about 30 minutes to firm up. This will make it easier to slice thinly.
- 2
Remove the beef from the freezer and use a very sharp knife to slice the beef into paper-thin pieces.
- 3
Arrange the thin slices of beef on a chilled plate, slightly overlapping. Cover with plastic wrap and gently pound the beef slices with a meat mallet or rolling pin to tenderize and further thin out the slices.
- 4
Once the beef is prepared, arrange the arugula on a serving platter as a bed for the beef.
- 5
Lay the beef slices over the arugula.
- 6
Sprinkle the shaved Parmesan cheese and capers over the beef.
- 7
Drizzle the lemon juice and extra-virgin olive oil over the top of the beef.
- 8
Season with salt and pepper to taste.
- 9
Serve immediately, allowing guests to help themselves.
