Italian Carpaccio Recipe
Beef carpaccio is a classic Italian appetizer made from paper thin slices of beef. A fresh and easy mouthwatering dish.
Ingredients
- 8 ounces beef tenderloin
- 4 cups baby arugula
- 1/4 cup balsamic vinaigrette
- kosher salt
- black pepper grounded
- parmesan cheese shaved
- 1 teaspoon capers
Instructions
- Wrap your beef tenderloin in plastic wrap andplace it in the freezer for two hours. This will make it easier to slice.
- Unwrap the partially frozen beef and use a very sharp knife to thinly slice it into piece about 1/8 of an inch thick. The thinner the better!
- Place the slices of beef on a large piece of plastic wrap in a single layer. Place another piece of plastic wrap on top of the beef then gently pound it with a meat mallet until it is as thin as paper. Work in batches if needed until all the beef is very thin.
- Place the thinly sliced beef on a platter.
- Toss the arugula, viniagrette, salt and pepper in a bowl.
- Serve the beef carpaccio with the arugula salad on the side and top both with some shaved parmesan chees and capers as a garnish.