Meat · Italy
Beef carpaccio
Paper-thin raw beef, cold-pressed olive oil, lemon, and shaved raw cheese. Elegant, simple, and dinner-party proof.
- 20 min
- Beginner
- Serves 2
Ingredients
- 250 g beef tenderloin, very fresh
- 3 tbsp cold-pressed extra-virgin olive oil
- 1 lemon
- Raw-milk hard cheese (like raw parmesan), shaved
- A handful of rocket (arugula)
- Black pepper
Method
- 1
Wrap the beef tightly and chill it well so it slices cleanly.
- 2
Slice as thin as you can, then place each slice between baking paper and press thinner with the flat of a knife.
- 3
Lay the slices flat on a cold plate, overlapping slightly.
- 4
Drizzle with olive oil and lemon juice, then top with rocket, raw cheese, and pepper.
