Beef Carpaccio
Beef carpaccio is raw tenderloin pressed paper thin and dressed with little more than oil, lemon and cheese. This version uses a short freeze to firm the roast for slicing, then flattens the slices between sheets of wet plastic wrap so they join into a single smooth round. Because nothing is cooked, the quality of the beef and the olive oil is what you taste, which makes it an easy starter to prepare ahead.
Instructions
Wrap the tenderloin tightly in plastic wrap and freeze it for up to two hours so it firms up enough to slice cleanly. Do not leave it longer than that, or the meat turns mushy.
Unwrap the beef and cut it into thin slices.
Lay five slices in a rough circle on a lightly water-spritzed sheet of plastic wrap, with one more slice in the center to fill the gap. Spritz a second sheet of plastic wrap with water and lay it over the meat.
Set a pie pan on top and tap it lightly with a food can to pound the slices into one thin, even round.
Peel off the plastic wrap and season the meat with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano and basil chiffonade.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
