Sala&Cucina - Ricetta - Carpaccio di Angus affumicato di Bernardini Gastone
Recipe Information
Carpaccio
Freeze the beef tenderloin for about 1 hour until firm but not completely frozen.
Using a sharp knife, slice the beef as thinly as possible.
Arrange the beef slices on a large plate, slightly overlapping them.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing over the arranged beef slices.
Top with arugula and shaved Parmesan cheese.
Sprinkle capers on top if using.
Serve immediately as an appetizer.
Spice Level:
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