Carpaccio with Parmesan and Arugula
Ingredients
1/2 lb of beef tenderloin | ||
kosher salt and fresh cracked black pepper | ||
extra virgin olive oil or your favoriteĀ vinaigrette | ||
a hand full of argula | ||
1/4 pound shaved Parmesan cheese |
This is a classic preparation. The key is to use only top quality beef tenderloin.
Directions:
- Season the tenderloin with salt and pepper .
- Wrap tightly in plastic wrap and put in the freezer.
- When tenderloins are almost frozen and firm, remove from the freezer. About 60 minutes.
- Using a very sharp knife cut them into very thin slices and arrange them to cover 4 serving plates.
- Drizzle some olive oil over each portion.
- Wash the arugula and in a bowl dress it with a little oil, salt and pepper, then garnish each plate.
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