Beef Tenderloin Carpaccio Recipe

Cooking Directions

• STEP 1.Start by freezing the beef tenderloin for about 30 minutes to make it easier to slice thinly.
• STEP 2.Using a sharp knife, slice the beef tenderloin into paper-thin slices.
• STEP 3.Arrange the beef slices on a serving platter.
• STEP 4.In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 5.Drizzle the dressing over the beef slices.
• STEP 6.Garnish the carpaccio with capers, shaved Parmesan cheese, arugula, and lemon zest.
• STEP 7.Serve immediately and enjoy!

Cooking Tips

• Make sure to use a very sharp knife to slice the beef tenderloin as thinly as possible.
• For best results, freeze the beef tenderloin for about 30 minutes before slicing.
• You can also use a meat slicer or mandoline to achieve thin and even slices.

Storage and Serving

• Beef Tenderloin Carpaccio is best served immediately after preparing.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• To serve, let the carpaccio come to room temperature for about 10 minutes before enjoying.