Carpaccio with Parmesan and Arugula


  • 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.

  • 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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