Classic Italian Carpaccio

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. Do not freeze for any longer, or else it will be mushy.
4. Slice the meat thinly.
5. Remove the plastic wrap.
6. Place five slices in a rough circle and put one in the center.
7. Lift to a lightly water-spritzed sheet of plastic wrap.
8. Spritz another sheet with water and place on top.
9. Place a pie pan on top and lightly pound with a food can.
10. Remove and sprinkle with kosher salt and black pepper.
11. Serve with extra-virgin olive oil, lemon wedges, shaved Parmigiano-Reggiano cheese, and basil chiffonade.