Familiar FamilyFR

Beef Carpaccio II

Traditional dish with cut beef tenderloin roast, extra-virgin olive oil for serving, lemon wedges for serving.

Beef Carpaccio II
Photo: Pexels

Ingredients

  • 1 center beef tenderloin roast
  • to taste salt
  • to taste black pepper
  • to taste extra-virgin olive oil
  • to taste lemon wedges
  • to taste shaved parmiggiano-reggiano cheese
  • to taste basil chiffonade

Steps

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

Adapted from “Beef Carpaccio II”, Wikibooks Cookbook, CC BY-SA 4.0. This adaptation is shared under the same licence.

All recipes →