Beef Carpaccio

Description

Beef carpaccio was invented just 56 years ago, yet it feels like it's been around forever. The original version of this cold appetizer features thin slices of raw beef tenderloin dressed with a lemon vinaigrette, olive oil, and balsamic sauce. To achieve the perfect thin slices, the meat should be slightly frozen. As an addition, you can include roasted cherry tomatoes (as we did), or simply add arugula. And of course, what Italian dish would be complete without Parmesan cheese? Here, it can be crumbled or sliced into thin pieces.

Ingredients

• Veal Tenderloin - 5 oz
• Lemon - ½ pieces
• Olive Oil - 0 fl oz
• Marinated cherries - 5 oz
• Thyme - 2 stalks
• Garlic - 2 cloves
• Olive Oil - 0 fl oz
• Hard Cheese - 0 oz
• White Balsamic Cream - 0 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

In a bowl, whisk together the juice of half a lemon and extra virgin olive oil, season with salt and pepper, and add a bit of lemon zest. Use this sauce to coat the plate on which the meat will be served.

Step 2

Trim the beef tenderloin of any membranes and fat, slightly freeze it to make slicing easier, and cut it into pieces about 2-3 mm thick.

Step 3

Brush the carpaccio with the remaining citrus sauce.

Step 4

Serve with pre-prepared cherry tomatoes (cut the tomatoes in half and mix them with oil, thyme, and garlic, then slow-roast in the oven at 230°F for about an hour), balsamic glaze, and thin shavings of hard cow's or goat's cheese.

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