Beef Carpaccio
Paper-thin slices of raw beef tenderloin, seasoned with extra virgin olive oil, lemon, parmesan shavings, and capers.
20 min
Medium
Italiana
2 servings
The story behind
Carpaccio is the ultimate expression of freshness in Italian cuisine. This recipe highlights the quality of the cut and the balance between the acidity of the lemon and the salinity of the capers. Presented on a dark plate with minimalist plating, it offers a professional and clean aesthetic that emphasizes the vibrant red tones of the meat, perfect for a sophisticated appetizer.
Instructions
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1Slice the tenderloin into nearly transparent sheets using a very sharp knife.
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2Arrange the meat slices on a chilled plate without overlapping them too much.
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3Drizzle the lemon juice and olive oil evenly over the meat.
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4Scatter the capers, parmesan shavings, and arugula over the top.
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5Finish with a touch of freshly ground black pepper and serve immediately to maintain freshness.
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