Beef Carpaccio - cooking recipe

Ingredients
    8 -10 ounces beef tenderloin, from the tip end of the roast
    4 cups arugula or 4 cups mixed greens
    your favorite vinaigrette (amount to taste)
    kosher salt
    fresh ground black pepper
    shaved parmesan cheese
Preparation
    Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
    After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
    Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
    Repeat until all of the meat is sliced and pounded.
    Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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